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Mocha-Almond Latte Freeze

Yield 1 serving (serving size: about 1 1/4 cups)
Any coffee will work for this beverage, but a darker French roast coffee has a rich, strong flavor that pairs nicely with chocolate. The recipe makes more double-strength coffee than you need; freeze leftover coffee in ice cube trays for iced coffee drinks (or use leftover coffee in Café au Lait Chiffon Pie). Once frozen, coffee cubes can be stored in zip-top plastic bags for up to three months.


  • 3 cups water
  • 1 cup freshly ground French roast coffee
  • 1/4 cup fat-free milk
  • 1/4 cup ice cubes
  • 1 teaspoon unsweetened cocoa
  • 1/2 cup vanilla low-fat frozen yogurt
  • 1/2 teaspoon grated semisweet chocolate
  • 1 tablespoon canned refrigerated light whipped cream (such as Reddi-wip)
  • 1/2 teaspoon chocolate syrup
  • 1 teaspoon sliced almonds, toasted

Nutrition Information

  • calories 168
  • caloriesfromfat 23 %
  • fat 4.2 g
  • satfat 2 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 7.6 g
  • carbohydrate 26.8 g
  • fiber 1 g
  • cholesterol 9 mg
  • iron 0.9 mg
  • sodium 94 mg
  • calcium 222 mg

How to Make It

  1. Brew water and coffee in a coffee maker according to manufacturer's directions. Cover and chill. Reserve 1/4 cup chilled coffee (reserve remaining coffee for another use).

  2. Place 1/4 cup chilled coffee, milk, ice cubes, and cocoa in a blender; process until smooth. Add yogurt and grated chocolate; process until smooth. Pour mixture into a tall glass; top with whipped cream. Drizzle with chocolate syrup, and sprinkle with almonds. Serve immediately.