Coffee Jelly With Custard Sauce

An old-fashioned dessert especially made for coffee lovers. Just make sure to brew some extra coffee at breakfast so you have it to make this.

Custard Sauce (recipe given)

Lightly oil a 41/2-cup mold. Set aside.

In a nonreactive large saucepan, combine the sugar and gelatin. Mix well. Add the coffee and water. Heat over medium heat, stirring, until the gelatin and sugar dissolve. Remove from the heat and stir in the lemon juice.

Pour the mixture into the prepared mold and refrigerate 6 hours or overnight. To unmold, run a small spatula around the edge of the mold and invert over a serving platter. Shake gently to release. If necessary, place a hot, damp dishcloth over the mold and shake again to release jelly. Serve with about 2 tablespoons Custard Sauce per serving.

Makes 8 servings.

Per serving (with Custard Sauce): 174 calories, 12 percent calories from fat, 2 grams total fat, .97 gram saturated fat, 56 milligrams cholesterol, 25 grams carbohydrates, .01 gram total fiber, 24 grams total sugars, 25 grams net carbs, 15 grams protein, 81 milligrams sodium.

Per serving (without Custard Sauce): 124 calories, no fats, no cholesterol, 19 grams carbohydrates, .01 gram total fiber, 19 grams total sugars, 19 grams net carbs, 13 grams protein, 31 milligrams sodium.