Mochaccino Low Fat Recipes

Steps:

• Sprinkle gelatine over milk in blender container; let stand 1 minute. Add hot coffee; cover. Blend on medium speed 2 minutes or until gelatine is completely dissolved. Add remaining ingredients; cover. Blend on high speed 2 minutes.
• Pour evenly into 5 mugs or dessert glasses.
• Refrigerate 4 hours or until firm. Store leftover desserts in refrigerator.

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

Steps:

• Sprinkle gelatine over milk in blender container; let stand 1 minute.
• Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved.
• Add remaining ingredients; cover.
• Blend on high speed 2 minutes.
• Poup evenly into 5 mugs or dessert glasses.
• Chill 4 hours or until firm.
• Store leftover desserts in refrigerator.
• Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.

Steps:

• You will need a Braunstyle hand blender.
• Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the "chocolate milk" has a nice foamy head, carefully pour milk into coffee cup spooning foam on top.
• Dust with cocoa

Steps:

• Combine coffee and boiling water in blender.
• Blend until dissolved.
• Pour in chocolate milk and ice cubes.
• Blend until smooth.
• Pour into tall glasses.