Whisk together water and Coffee-mate in small bowl until smooth
Put all dry ingredients in a 16 oz. glass.
Dissolve in 2 oz. hot water.
Add 5 oz. of cold water and a lot of crushed ice (or cubes).
Top off with soy milk and coffee-mate.
reamy. Beat in egg and Coffee-mate. Slowly beat in flour mixture
se Lite or Fat Free Coffee Mate if you prefer. If you
Dissolve Coffee-mate in warm water.
Place all of the ingredients in blender, except for the whipped cream.
Blend on high speed for 30-45 seconds.
Pour, and top with Fat Free Redi-Whip. Strawberrylicious!
Brew the coffee
Add the instant espresso crystals until desolve.
Add the hazelnut syrup and coffee creamer.
Add ice and enjoy!
Put ice in glass.
Pour in cold coffee.
Pour in Hazelnut liquid Coffee-Mate.
Stir.
Add whipped cream if desired.
Enjoy.
oftened.
WHISK Coffee-mate, cream, sour cream and coffee granules in small
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.
n a separate bowl, dissolve Coffee -mate into 2 tablespoons hot water
edium bowl. Add pumpkin and Coffee-mate; stir until blended.
DIVIDE
Brown onions in butter.
Add 46 ounce can chicken broth. bring to boil, add 2 cups Coffee-mate, potatoes, carrots and rice. Simmer 15 minutes.
Add 10 ounce package chopped spinach, 1 package asparagus or can asparagus and 1 tablespoon bouillon (instant).
Simmer 45 minutes.
Bring the water, Coffee-mate, mustard powder, garlic powder and cumin to a boil.
Add the Velveeta.
Mix butter (melted) and flour
and add to first mixture.
Add the rest of the ingredients. Temperature varies; does best on simmer.
Mix Eagle Brand milk, pudding, Coffee-mate, vanilla, Cool Whip and milk.
Line pan with wafers.
Add sliced bananas, then pour filling over this.
Garnish with cookies.
Chill several hours. Serves many.
Great for summer menus.
Place chopped banana into small bowl.
Stir in vanilla, honey, skimmed milk, brown sugar and Coffee-mate.
Beat for one minute with electric mixer or blender.
Put into cup with ice.
Combine liquid Coffee-mate and remaining ingredients; mix gently but thoroughly.
Place in 9 x 5 x 3-inch pan.
Bake in moderate 375\u00b0 oven for 60 minutes.
Drain off fat.
Allow to stand 5 to 10 minutes before slicing.
Mix margarine and flour in pan until melted and smooth; no lumps.
Add milk and stir continually over heat until thickened. Add Coffee-mate, mixing well. Salt and pepper to taste. Serve over buttered toast.
Mix well.
Add 3 to 4 tablespoons of mix to 1 cup of boiling water.
Add miniature marshmallows if you like; a little more Coffee-mate makes it creamier.
Mix in blender the hot water and unflavored gelatin.
Add Coffee-mate and 1/2 cup hot water; blend.
Add frozen orange juice and crushed ice; blend.
Pour into bowl and some of your favorite fruits such as bananas, peaches, green grapes, coconut, pineapple and apples.
Marshmallows would be good too, and low calorie.
oments.
Add water, milk, coffee mate, sour cream, ricotta cheese, and