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Iced Mexican Chocolate

Iced Mexican Chocolate

Sunset JULY 1999

  • Yield: Makes 4 1/2 cups

Ingredients

  • 1 cup nonfat milk
  • 1 1/2 ounces unsweetened chocolate (coarsely chopped)
  • 2 tablespoons honey
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1 pint vanilla nonfat frozen yogurt

Preparation

In a blender, whirl 1 cup nonfat milk, 1 1/2 ounces unsweetened chocolate (coarsely chopped), 2 tablespoons honey, 1/2 teaspoon grated orange peel, and 1/2 teaspoon ground cinnamon until chocolate is finely ground. Add 1 pint vanilla nonfat frozen yogurt and 2 cups ice cubes; whirl until smoothly puréed (chocolate forms streaks). Pour into glasses.

Nutritional analysis per cup.

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 26%
  • Protein: 4.6g
  • Fat: 5.3g
  • Saturated fat: 3.1g
  • Carbohydrate: 33g
  • Fiber: 1.4g
  • Sodium: 70mg
  • Cholesterol: 1.1mg
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Iced Mexican Chocolate recipe

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