Raspberry Cappucino Smoothie
Fresh raspberries, non-fat frozen yogurt, coffee, and chocolate make a delicious combination in this dessert-like smoothie. It is as great after dinner, as it is a Valentine’s Day treat, or as a mid-day snack.
1 cup low-fat chocolate milk
2 tablespoons health-food store version of chocolate syrup
1/3 cup freshly-brewed espresso
1 1/2 cups nonfat coffee frozen yogurt
1 cup fresh or frozen raspberries
Combine all ingredients in blender until smooth and foamy.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).