- 3/4 C. hot espresso or strong brewed coffee (see note)
- 3 Tbs. sugar
- 1 C. low-fat (1% or 2%) milk
- 1 tsp. pectin
- 1 C. ice cubes
Place the espresso in a pitcher and stir in the sugar; allow the mixture to cool at room temperature. When cool, stir the milk and pectin (for thickening) into the espresso mixture until the pectin is dissolved. Place the mixture in a blender and add the ice cubes. Blend for 30 to 45 seconds or to the desired consistency.
Note: To substitute regular coffee for espresso, brew regular coffee once. Then pass the brewed coffee a second time through the coffee machine, leaving the original filter with the grounds in place. After brewing a second time, run plain water without coffee grounds through the machine to clean it before using it again.
Yield: 2 servings
146 calories (9% from fat),1 gram fat (1 gram sat. fat), 29 grams carbohydrate, 5 grams protein, 78 mg sodium, 8 mg cholesterol, 152 mg calcium, 0 grams fiber.