Lin's Coffee Gelatin

Our favorite Asian restaurant serves an absolutely divine Thai coffee gelatin dessert. Knowing that Thai coffee usually uses sweetened condensed milk, I decided to experiment with a lower carb version.

8 cups strong coffee, freshly brewed
4 tablespoons Splenda (or sugar-free flavored syrup such as gingergread syrup)
4 packets unflavored gelatin
reduced sugar vanilla coffee creamer to taste

Mix hot coffee, Splenda and gelatin thoroughly. (Note: if gelatin is not thoroughly dissolved, the bottom will be rubbery). Chill until set. (For company, chilling in 1/2 filled wine glasses is a nice touch.)

Pour a tablespoon or two of reduced sugar coffee creamer over the gelatin before serving.