Best Cherry Mocha Coffee Diabetic Recipes

Frosty Mocha (Diabetic) image

Provided by lazyme

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1/2 cup strong coffee (dissolved in 4 ounces warm water) or 2 teaspoons instant coffee (dissolved in 4 ounces warm water)
1/4 cup fat-free half-and-half
1 tablespoon fat-free half-and-half
3 tablespoons Splenda granular
1 teaspoon unsweetened cocoa powder
1 cup crushed ice

Steps:

Pour the coffee, half-and-half, Splenda, and cocoa powder into a blender.
Blend to mix.
Add half of the ice and blend briefly (about 15 seconds) until ice is incorporated.
Add the rest of the ice and blend once more.
Pour into a tall 12-ounce glass.
Per serving:.
Calories 61.
Carbohydrate 10 grams.
Protein 2 grams.
Fat 0.5 gram (saturated 0).
Fiber 0 grams.
Sodium 67 milligrams.
Diabetic exchange = 1/2 carbohydrate.
WW point comparison = I point.

Nutrition Facts : Calories 50.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 119.5, Carbohydrate 7.9, Fiber 0.6, Sugar 3.8, Protein 2.5

Cherry Mocha Coffee image

Provided by Cindi M Bauer

Categories Hot Drinks

Number Of Ingredients 8

8 ounces water
1 tsp. instant coffee, maxwell house or folgers
1-1/2 tsp. hershey's special dark cocoa powder
1 tablesp. sugan (or use 1 packet plus an 1/8 tsp. of saccharin sweetener)
1/4 tsp. almond extract
1/4 tsp. mc cormick's imitation cherry extract
reddi wip (or) cool whip
1 maraschino cherry

Steps:

1. In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee ontop the stove in a small saucepan.)
2. Add the cocoa powder and sugar; stir well to dissolve.
3. Now add the extracts, and stir.
4. Top the coffee with desired amount of Reddi Wip.
5. Place the cherry ontop the whipped topping, and serve.
6. Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, an 1/4 teaspoon plus an 1/8 teaspoon of cherry extract, 2-1/4 teaspoons of the special dark cocoa powder, plus 1-1/2 tablespoons of sugar. This is what I used to fill my glass coffee cup.