Mocha Mudslide Cooler Food

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

MOCHA MUDSLIDE COOLER

Steps:

• 1. Place all ingredients except ice cubes in blender. Cover and blend on high speed about 15 seconds or until smooth. Add ice cubes. Cover and blend about 15 seconds or until blended. Serve immediately. NUTRITION INFORMATION 1 Serving Calories 130 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 5mg Sodium 65mg Carbohydrate 27g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 8% Vitamin C 10% Calcium 16% Iron 2% DIET EXCHANGES: 1 Fruit, 1 Skim MilkFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CAFE MOCHA MUDSLIDE

Steps:

• Place creamer and instant coffee in blender; cover.
• Blend until coffee is dissolved.
• Add frozen yogurt and ice; blend until smooth.

MOCHA COOLER

Steps:

• With a rolling pin, crush coffee granules into a fine powder between sheets of waxed paper. Place in an airtight container. Add the sugar, milk powder, creamer, cocoa and salt. Store in a cool, dry place for up to 1 year. , To prepare cooler: In a blender, combine the ice, milk and 1/2 cup of mocha mix; cover and process on high until smooth. Pour into glasses. Top with whipped topping if desired.