2 cups fat free skim or 1% lowfat
3/4 cup brewed espresso or double-strength coffee, preferably
2 teaspoons granulated sugar
2 ounces dark or bittersweet chocolate, chopped
The night before, fill an ice-cube tray
with milk. Freeze solid. Chill brewed coffee in refrigerator.
Finish in two batches, so the blender
won't overflow: place half the milk cubes in the container. Add
half the coffee and one teaspoon of the sugar and blend until
smooth. Add one ounce chopped chocolate and blend 10 to 30 seconds,
until chocolate is well blended.
Pour into tall, frosted glasses
and repeat with the remaining ingredients.
Makes 2 servings.
Recipe provided courtesy of the National
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