FROSTY MOCHA (DIABETIC)

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Frosty Mocha (Diabetic) image

From 50 Splenda Recipes by Marlene Koch, this sounds easy and good. The first ingredient (1/2 C strong coffee) should not be dissolved in warm water as Zaar insists. LOL.

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

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