Espresso Soy Milk Shake

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

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 34%
  • Fat: 10.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 5.5g
  • Protein: 3.1g
  • Carbohydrate: 43.9g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 243mg
  • Calcium: 81mg

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

  1. 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.
Also featured in: Cooking Light Chill, Oxmoor House, 2013
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