Espresso Soy Milk Shake

Espresso Soy Milk Shake Recipe
Photo: William Dickey; Styling: Margaret Dickey

Willett is a fan of soy milk and ice cream. This satisfying shake is a speedy dessert. It's also a way to enjoy the health benefits of caffeine, which may help lower your risk of diabetes and Parkinson's disease.

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 290
Caloriesfromfat 34 %
Fat 10.9 g
Satfat 2.3 g
Monofat 2.1 g
Polyfat 5.5 g
Protein 3.1 g
Carbohydrate 43.9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 243 mg
Calcium 81 mg

Ingredients

2 tablespoons fat-free chocolate syrup
2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
1 1/2 cups vanilla soy ice cream (such as Soy Dreams)
1/2 cup low-fat plain soy milk

Preparation

Combine syrup and 1/8 teaspoon espresso granules in a small bowl, stirring well. Using a spoon, drizzle half of syrup mixture around the inside rim of 2 small narrow glasses. Combine remaining 2 teaspoons espresso granules, ice cream, and milk in a blender; process until smooth. Pour 1 cup ice cream mixture into each glass. Serve immediately.

Maureen Callahan

,

April 2007
Also featured in: Cooking Light Chill, Oxmoor House, March 2013;
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