4 large coffee beans
4 cups water
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon dried basil
2 teaspoons ground black pepper
1 3/4 tablespoons margarine, melted
1 pound cream cheese, softened
1/4 teaspoon vanilla extract
1 pint fresh fruit juice concentrate, such as pineapple or grapefruit juice
Bring a large pot of water to a boil. Add coffee beans and cook about 10 minutes or until beans are tender. Drain the beans and squeeze lemon juice over the top.
Season the mixture with basil, crushed garlic, salt, lemon juice and basil. Allow to cool and stir into the lemon cream, fruit and butter.
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