Place 1 scoop frozen yogurt in blender with chocolate milk and coffee.
Whirl until almost smooth.
Pour into glass; top with remaining scoop of yogurt.
teco #230) with the cooled Recipe #479020.
Fill the donuts
ire rack.
Frost with Cappuccino
Fudge
Icing
Place frozen yogurt in 10 or 12-ounce coffee mug.
Add hot coffee slowly.
Top with dollop of whipped topping and sprinkle with cinnamon.
Serve immediately.
Makes 1 serving with 110 calories per serving.
preheat oven to 350.
combine first 5 ingredients in a 9-inch square baking pan; stir well. Stir in milk, oil, and canilla. Stire in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine hot water and coffee mix, stirring to dissolve.
Pour coffee mixture over batter (do not stir).
Bake 350 for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 1 Tablespoon of frozen yogurt on each serving.
Yield 9 servings = 4 ww pts.
n a wire rack.
Cappuccino Buttercream Frosting:
Dissolve instant
ody temperature or lower.
Cappuccino Frosting.
Combine dry ingredients
Place ice cream in a large cup or mug.
Prepare Cappuccino as directed on package, substituting hotmilk for the water.
Pour over ice cream.
Serve immediately.
Place all ingredients into a blender and blend until smooth.
Variation: Instead of vanilla extract, you can use almond extract for a nutty flavor. To make a mocha cappuccino, use chocolate unjury protein powder.
overed container.
Pumpkin Pie Cappuccino (1): Combine about 4 ounces
For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.
For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.
For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.
Dissolve cappuccino powder in hot water. Let
Combine the milk, espresso, and chocolate syrup in a blender.
Add the frozen yogurt and raspberries. Blend until smooth.
Pour into 2 glasses.
Rinse out the blender and pour the milk into the blender and blend on high speed until frothy, about 15 seconds.
Divide between the smoothies and sprinkle them with chocolate powder.
Beat the cream cheese with an electric mixer on medium speed until fluffy. Add condensed milk and 4 tablespoons of the chocolate syrup. Beat on low speed until well blended.
In a separate bowl, dissolve the coffee powder in the hot water, then stir into cream cheese mixture. Fold in the whipped topping, and pour this mixture into the crust.
Cover and freeze overnight. Before serving let stand in the refrigerator for 30 minutes, then drizzle with the remaining chocolate syrup.
Preheat oven to 350 degrees.
Combine flour, powdered sugar, butter and pecans.
Mix using 2 knives.
Pat onto bottom of and up sides of 9-inch pie plate.
Bake 15 minutes or until done.
Remove from oven and cool.
Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
Mix well.
Fold in whipped cream.
Spoon into cooled crust and refrigerate at least 3 hours before serving.
Garnish with chocolates and/or pecans.
Cream sugar and butter.
Blend in cappuccino, cinnamon and salt. Mix in flour and nuts.
Mold into 1 inch balls.
Bake at 350\u00b0 for 12 to 14 minutes until cookies are just set.
Dissolve cappuccino mix in 1/4 cup cold milk in mixing bowl.
Pour 1 3/4 cups cold milk into coffee mixture.
Add 2 boxes instant pudding mix; beat with wire whisk 2 minutes.
Gently stir in 1/2 of 8-oz tub of Cool Whip.
Spoon into 8 dessert dishes; refrigerate 1 hour or until ready to serve.
Top with remaining whipped topping.
Note: You can substitute another coffee flavor if desired!
ix and 1/4 cup cappuccino. Pour in 1 1/4
1. Cook your frozen peas 5 minutes in 1
br>Arrange single layer of frozen cheese filled ravioli over sauce