Creamy Mocha Drink

Now you can enjoy a frosty coffee drink at home — with less fat and calories!

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • Sugar substitute equivalent to 6 tablespoons sugar*
  • 2 tablespoons baking cocoa
  • 2 tablespoons instant coffee granules
  • 1 cup boiling water
  • 1 cup 2% milk

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups no-sugar-added reduced-fat vanilla ice cream
  • 4 tablespoons whipped topping
  • 1/4 teaspoon ground cinnamon

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ] In a small bowl, combine the sugar substitute, cocoa and coffee. Add boiling water; stir until coffee and cocoa are dissolved. Stir in milk and vanilla. Cover and refrigerate for at least 1 hour.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Place the coffee mixture in a blender; add ice cream. Cover and process until smooth. Pour into mugs or glasses; garnish with whipped topping and cinnamon. Serves 4.[/step-item] [/step-list-wrapper]

*Editor’s note: This recipe was tested with Splenda No Calorie Sweetener.

[nutrition-info calories=”138″ calories_fat=”” fat=”5g” sat_fat=”3g” choles=”13mg” sodium=”74mg” carbs=”18g” sugars=”” protein=”5g” fiber=”1g”]

Serving equals: 2/3 cup with 1 tablespoon whipped topping.

Diabetic exchanges: 1 1/2 starch, 1/2 fat.

[/nutrition-info]

Originally Published in Reader's Digest

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