FROSTY CHOCOLATE RASPBERRY LATTE

1/3 cup hot water
1 tablespoon instant espresso powder
1 1/4 cups low fat milk
2 to 3 tablespoons chocolate syrup
1 (10 oz.) package frozen raspberries in syrup, broken into chunks
2 1/2 cups light vanilla ice cream

Place water and espresso powder in blender jar; let stand 30 seconds.

Add milk, chocolate syrup and raspberries to blender jar. Cover and blend at LIQUEFY until smooth, about 10 seconds.

Add ice cream to blender jar. Cover and blend at LIQUEFY, pulsing 4 to 5 times, about 5 seconds each time, until smooth; scrape sides of blender jar, if necessary.

Yield: 4 (1 cup) servings
Source: Kitchenaid