Iced Cappuccino - With a hint of orange, this is truly a refreshing treat!
7 ½ cups cold water
1 teaspoon orange zest (optional)
1 ½ cups drip grind espresso coffee
3 cups milk
3 to 4 (6 to 8 packets) teaspoons stevia blend or 3/8 teaspoons stevioside
Garnish: whipped cream, cocoa, ground nutmeg or cinnamon
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 stevia blend and milk. Refrigerate until chilled.
Pour cappuccino into glasses; spoon small dollops of whipped topping onto each and sprinkle with cocoa, nutmeg or cinnamon.
Makes 10 servings.
Nutritional Data (Per serving): 48 calories; 3g total fat; 2g protein; 4g carbohydrate. Food exchanges: ½ fat
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Any fruit bars
2 cups flour
3 teaspoons (6 packets) stevia blend or 3/8 teaspoon stevioside
¼ teaspoon salt
½ cup margarine, cut into pieces
1 teaspoon vanilla
1 each egg
1 tablespoon skim milk
1 cup spreadable fruit
Combine flour, stevia and salt in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Mix in egg, milk, and vanilla. Press mixture
into bottom of greased 11x7 inch baking dish. Bake in pre-heated 400º oven until edges of crust are browned, about 15 minutes. Cool on a wire
rack. Spread spreadable fruit over cooled crust. Bake in preheated 400º oven about 10 minutes. Cool on wire rack; cut into squares.
Makes about 2 dozen bars.
Nutritional data (Per serving): 99 calories; 4g total fat; 1g protein; 14g carbohydrate. Food exchanges: ½ starch; ½ fruit; 1 fat
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