In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer.
Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.
Recipe was tested with Pepperidge Farm Pirouette cookies.
Nutrition Facts: 1 serving equals 156 calories, 7g fat (1g saturated fat), 1mg cholesterol, 27mg sodium, 25g carbohydrates, 1g fiber, 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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