Frosty Mocha (Diabetic)

“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.”
READY IN:
5mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 12 cup strong coffee (dissolved in 4 ounces warm water) or 2 teaspoons instant coffee (dissolved in 4 ounces warm water)
  • 14 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

Directions

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

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