Arbys Jamocha Shake Copycat Recipe Fat Free Version Food

ARBY'S JAMOCHA SHAKE COPYCAT RECIPE (FAT FREE VERSION!)

Steps:

• Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
• Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
• Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
• Pour into two 16 oz. glasses.
• Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.

ARBY'S JAMOCHA SHAKE COPYCAT (LOW FAT RECIPE)

Steps:

• Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds until sugar is dissolved.
• Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
• Makes 2 shakes.
• Note: You can make this recipe, and freeze half for later if you wish.

COPYCAT CHEVYS GARLIC MASHED POTATOES - FAT-FREE VERSION

Steps:

• Preheat oven to 400 degrees.
• Bake the potatoes by first spraying them with oil cooking spray and then baking them in the preheated oven for 1 hour until they are tender.
• Cool.
• Remove about half of the skin and mash the potatoes.
• Leave the rest of the skin in.
• Melt the butter in a large saucepan over medium heat, then add the garlic and saute for 5 minutes.
• Add the potatoes and remaining ingredients to the pan and cook for 5 to 10 minutes while stirring often until mashed potatoes are hot.

SHAMROCK SHAKE COPYCAT

Steps:

• In the jar of a blender, add ice cream, Vodka, milk, Crème de Menthe, and food coloring. Process the ingredients until completely smooth before pouring into a large glass.
• Top with whipped cream, sprinkle on some green sanding sugar and garnish with a maraschino cherry.
• WHIPPED CREAM:.
• In the bowl of a stand mixer, combine the ingredients and using a whisk attachment, process until stiff peaks form.

ARBY'S SAUCE COPYCAT RECIPE

Steps:

• 1. Combine all the ingredients in a small saucepan and cook.
• over medium heat, stirring constantly, until the sauce begins.
• to boil, 5 to 10 minutes.
• 2. Remove the sauce from the heat. Cover and allow to cool.
• 3. Pour into a covered container for storage in your refrigerator.
• Keeps for a month or two.