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Iced Espresso Latte

Categories:
beverages, low fat

2 cups brewed decaffeinated espresso coffe
2 tablespoons light brown sugar
1 1/2 cups whole milk
2 tablespoons sugar-free almond syrup
Ice cubes; as needed
1 cup fat-free whipped topping
1 teaspoon ground espresso beans

Cool the espresso. Mix with sugar, milk and syrup in a pitcher. Refrigerate until cold. Fill glasses with ice. Stir coffee mixture until well blended. Pour coffee over ice. Top with whipped topping. Sprinkle with ground espresso. This recipe yields 4 servings. Comments: You may substitute any other flavored syrup -- almond or hazelnut is best. Or you may omit it. Nutritional Analysis Per Serving: Calories 85; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 1; Sodium (milligrams) 90; Protein (grams) 3; Carbohydrate (grams) 18; Fiber (grams) 0.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 73 Calories (kcal); 3g Total Fat; (37% calories from fat); 3g Protein; 9g Carbohydrate; 12mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 fruit. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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