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A coffee classic gets the cool treatment with the taste of fresh orange and a light whipped cream topping.

Iced Orange Cappuccino (Diabetic)

Zest from 1 medium orange, cut into 1/2-inch strips
7 1/2 cups cold water
1 1/2 cups drip grind espresso coffee
3 to 4 tablespoons Equal® Spoonful™
3 cups skim milk
Light whipped topping
Cocoa, ground nutmeg or cinnamon

1. Place orange zest in bottom of coffee pot. Brew coffee, using cold water and espresso; cool to room temperature. Strain coffee and discard orange zest; stir in Equal® Spoonful™ and milk. Refrigerate until chilled.
2. Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.

Makes 8 servings (about 8-ounces each).

Note: Cappuccino can be frozen in ice cube trays; the cubes can be used with cappuccino so it will not be diluted. Also, the ice cubes can be processed in a blender or food processor to make cappuccino slush.

Nutrition Information Per Serving: Calories: 45, Saturated Fat: Trace, Protein: 3 g, Cholesterol: 2 mg, Carbohydrates: 7 g, Fiber: Trace, Total Fat: <1 g, Sodium: 55 mg.

Food Exchanges: 1/2 Skim Milk or 1/2 Starch.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.