FRAPPUCCINO

3/4 cup hot espresso or strong brewed coffee (see note)
3 tablespoons sugar
1 cup low-fat (1- or 2-percent) milk
1 teaspoon pectin
1 cup ice cubes

Place the espresso in a pitcher and stir in the sugar; allow the mixture to cool at room temperature. When cool, stir the milk and pectin into the espresso mixture until the pectin is dissolved. Place the mixture in a blender and add the ice cubes. Blend for 30 to 45 seconds or to the desired consistency.

COOK'S NOTE: To substitute regular coffee for espresso, brew regular coffee once. Then pass the brewed coffee a second time through the coffee machine, leaving the original filter with the grounds in place. After brewing a second time, run plain water without coffee grounds through the machine to clean it before using it again.

Servings: 2