Iced Orange Cappucino
Ingredients
- Zest from 1 medium orange, cut into 1/2-inch strips
- 1-1/2 cups drip grind espresso coffee
- 3 cups skim milk
- Cocoa, ground nutmeg or cinnamon
- 7-1/2 cups cold water
- 3 to 4 tablespoons NutraSweet® Spoonful™
- Light whipped topping
Directions
Yield: Makes 8 servings (about 8 ounces each)
Place orange zest in bottom of coffee pot. Brew coffee, using cold water and espresso; cool to room temperature. Strain coffee and discard orange zest; stir in NutraSweet® Spoonful™ and milk. Refrigerate until chilled.
Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.
NOTE: Cappuccino can be frozen in ice cube trays; the cubes can be used with cappuccino so it will not be diluted. Also, the ice cubes can be processed in a blender to make cappuccino slush.
DIABETIC FOOD EXCHANGE: 1/2 skim milk or 1/2 starch
Nutrients per Serving:
- Calories:45
- Protein:3 g
- Carbohydrates:7 g
- Fat-total:<1 g
- Saturated Fat:trace