Ingredients:
6 tablespoons Splenda granular
2 tablespoons baking cocoa
2 tablespoons instant coffee granules
1 cup boiling water
1 cup 2% low-fat milk
1/4 teaspoon vanilla extract
1 1/2 cups no-sugar-added reduced-fat vanilla ice cream
4 tablespoons whipped topping
1/4 teaspoon ground cinnamon
Directions:
In a small bowl, combine the sugar substitute, cocoa and coffee. Add boiling water; stir until coffee and cocoa are dissolved. Stir in milk and vanilla. Cover and refrigerate for at least 1 hour.
Place the coffee mixture in a blender; add ice cream. Cover and process until smooth. Pour into mugs or glasses; garnish with whipped topping and cinnamon.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.