| 1/2 |
cup
double-strength coffee or 2 tsp instant coffee dissoved in 4 ounces
of warm water (regular or decaffeinated) |
| 1/4
|
cup
plus 1 Tbs non-fat half-and-half |
| 3 |
Tbs
Splenda |
| 1 |
tsp
unsweetened cocoa powder |
| 1
|
cup
crushed ice |
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
One serving.
Per serving:
| Calories
61 |
Fat
0.5 grams (saturated 0) |
| Carbohydrate
10 grams (sugar 5) |
Fiber
0 grams |
| Protein
2 grams |
Sodium
67 milligrams |
| Diabetic
exchange = 1/2 carbohydrate |
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Unbelivable Desserts with Splenda
|