Iced Orange Cappucino
Source: Calorie Control Council

A taste of fresh orange gives this coffee classic a cool -- and sugar-free --treatment.

Zest from 1 medium orange, cut into 1/2-inch strips
7 1/2 cups cold water
1 1/2 cups drip grind espresso coffee
3 to 4 tablespoons NutraSweet® Spoonful™
3 cups skim milk Light whipped topping
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 NutraSweet® Spoonful™ and milk. Refrigerate until chilled.

Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.

NOTE: Cappuccino can be frozen in ice cube trays; the cubes can be used with cappuccino so it will not be diluted. Also, the ice cubes can be processed in a blender to make cappuccino slush.

Yield: Makes 8 servings (about 8 ounces each)

Per serving : Approximately 8 fluid oz., 45 calories, 3 g protein, 7 g carbohydrates, <1 g total fat, trace saturated fat, 2 mg cholesterol, trace fiber, 55 mg sodium

DIABETIC FOOD EXCHANGE: 1/2 skim milk or 1/2 starch