What a great afternoon pick-me-up! Sweet, chocolately, just the right amount of coffee, and nice and cold. (Much like a Wendy’s Frosty)
4 servings
118 calories per serving
1 ½ c skim milk
1/3 c chocolate syrup
2 T instant malted milk powder
2 T instant coffee
3 ½ c ice cubes
Combine milk, syrup, malted milk and coffee in a blender. Then add ice in a couple batches blending in between each batch and then serve immediately.
Rich, creamy and very flavorful. The family won’t even know they are eating healthy cottage cheese ! So much healthier than sugar laden puddings, ice creams, etc.
4 servings
210 calories per serving
16 oz. low fat cottage cheese
1/4 c sugar
1 T cocoa powder
1 1/2 t instant coffee powder
2 cups sliced strawberries
1/2 cup + 2 T Cool Whip Lite
1/4 cup sliced almonds, toasted
Blend cottage cheese, sugar, cocoa and coffee in a blender. Take 1half of the mixture out of the blender and distribute among the 4 parfait cups. Place 2 T Cool Whip in blender and quickly blend. Distribute half the berries in the parfait glasses. Then add the remainder of the mocha mix and the remainder of the berries. Top with Cool Whip and nuts.
It is amazing how creamy of a product this turns out considering there is no ice cream maker involved. I’ve made it many times, always with good results. It’s well worth the calories 🙂
12 ½ c servings
299 calories per serving
½ c whole milk
1 T vanilla
2 T instant coffee powder
1 can sweetened condensed milk
1/8 t salt
2 c heavy cream
Stir milk and coffee together so coffee dissolves than add vanilla, condensed milk and salt. Beat heavy cream to stiff peaks (but don’t over beat or the cream will begin to break down) and then fold into the milk mix. Folding is just a method to mix things a little gentler than stirring. You just keep inserting a spatula or spoon UNDER the ingredients and left or fold them up on top – keep repeating to fully incorporate the ingredients. Pour into a shallow 1 ½ quart METAL (because it conducts the cold better) bowl and freeze the mix 4 hours, stirring once halfway through.
If you keep this in the freezer for more than a day, it will get very hard and you need to let it sit a few minutes before scooping out servings.
These take a little work to get out of the molds, so let sit a bit before trying to unmold or you may end up with just the stick in your hands 🙂 Or try using the Dixie cup method which you can more easily peel off the dessert. The ice cream separates into 2 different layers so you end up with a great looking 3 layer pop that tastes just divine.
6 servings
61 calories per serving
2 c chocolate fat free ice cream, softened
1 T instant coffee
1 c cool whip, thawed
6 dixie cups and 6 sticks (or 6 ice pop molds)
Combine ice cream and 2 t coffee. Mix cool whip and 1 t coffee. Spoon ice cream mix into cups and then top with the cool whip mix. Cover cups with foil and push in the sticks. Freeze 4 hours or more. Peel cups from pops to serve.
