INGREDIENTS:
1/4 c. cocoa
1/4 c. flour
2 tsp. expresso coffee powder
6 packets Sweet and Low

DIRECTIONS:
Stir in 2 cups milk, until smooth. Cook 5 minutes over medium heat, stir until it thickens and boil 1 minute more. Remove from heat, add 1 1/2 teaspoons vanilla. Pour into large bowl. Cover with Saran Wrap and refrigerate 45 minutes. Beat 5 egg whites and 1/2 teaspoon cream of tartar until peaks form. Stir 1/3 of whites into cocoa mixture. Then fold in remaining whites. Spoon into custard cups and refrigerate. Makes 6 servings.

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