Notes: Theresa Loverro of Carlsbad, California, shared this recipe with us.
1/3 cup finely ground espresso-roast coffee
1 cup hot water
3/4 cup vanilla nonfat frozen yogurt
1/2 cup ice cubes
1 1/2 tablespoons sugar
How to Make It
Put 1/3 cup finely ground espresso-roast coffee or other dark-roast coffee in a paper-lined coffee filter set over a mug. Pour 1 cup hot (190°) water into filter and let drip through. Chill until cool, about 20 minutes.
In a blender, whirl coffee, 3/4 cup vanilla nonfat frozen yogurt, 1/2 cup ice cubes, and 1 1/2 tablespoons sugar until smoothly pureed. Pour into a glass.
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