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Many gourmet coffee drinks have a high fat content because they're made with whole milk, or even half-and-half or cream. We can help you out here with our low-fat, iced Caramelized Espresso Frappe.

Recipe by Cooking Light May 1997

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Recipe Summary

Yield:
2 1/2 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water and espresso; stir until coffee dissolves. Pour into an ice cube tray; freeze 4 hours or until firm.

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  • Combine sugar and 2 tablespoons water in a small heavy saucepan over medium heat; cook until sugar dissolves. Continue cooking an additional 5 minutes or until golden. Remove from heat; carefully stir in 2 tablespoons water with a whisk (mixture will bubble vigorously). Let cool.

  • Combine caramelized sugar, milk, and cocoa mix in a blender; process until well-blended. With blender on, add coffee ice cubes, 1 at a time; process until smooth. Add crushed ice; process until smooth. Serve immediately.

Nutrition Facts

90 calories; calories from fat 4%; fat 0.4g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 2g; carbohydrates 19.7g; fiber 0g; cholesterol 3mg; iron 0mg; sodium 56mg; calcium 61mg.
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