Coffee Smoothies
Source: Newsday by Bev Bennett
Yield: 4 servings

1 cup fat-free vanilla ice cream
2 can low-fat coffee yogurt; 6-oz. each
1/2 cup fat-free milk
1 tbsp brown sugar
2 tsp decaffeinated freeze-dried coffee
2 ice cubes; to 3

In blender, combine all ingredients. Blend until frothy. Pour into 4 cups and serve immediately.