Raspberry Frappuccino - cooking recipe

Ingredients

4 ounces almond breeze Unsweetened Chocolate milk
2 ounces torani sugar free raspberry flavored syrup
1 1/2 teaspoons instant coffee
1 teaspoon fat, free french vanilla coffee-mate powder
1 teaspoon unsweetened cocoa
3 teaspoons Splenda sugar substitute (3 packets)
1 1/2 cups crushed ice or 8 -10 ice cubes
2 tablespoons fat, free reddi-wip (a one-serving squirt)

Preparation

Place coffee, cocoa, Splenda and Coffee-mate in a glass. Add 1 oz. hot water to glass, and stir to dissolve ingredients. Next add Almond Breeze and Torani syrup and stir briefly.
Now place contents of glass in a blender. Add ice and blend on high speed until well blended.
Pour into a tall glass, and finish off with whipped cream.