In medium saucepan combine the milk, gelatin, the first 1/4 cup sugar, cold water, and instant coffee crystals; heat and stir over low heat to dissolve gelatin, sugar, and coffee crystals. Turn into an 8x8x2-inch pan. Cover and freeze about 4 hours or just till firm. In a small mixer bowl beat egg whites till soft peaks form (tips curl). Gradually add the remaining sugar, beating till stiff peaks form (tips stand straight). Break the frozen mixture into chunks with a wooden spoon; turn into a chilled large mixer bowl. Beat with an electric mixer till smooth. Fold in the egg whites. Return mixture to cold pan. Cover; freeze overnight or till firm. Makes 1 quart. Per 1/2-cup serving: 96 cal, 4 g pro., 16 g carbo., 2 g fat, 9 mg chol, and 44 mg sodium. dess 93