Pumpkin Pie Latte

Pumpkin Pie Latte Recipe

 

• total time:15 min

510
15

Ingredients

• 2 cups milk
• 2 tablespoons canned pumpkin
• 2 tablespoons sugar
• 2 tablespoons Spice Islands® pure vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup hot brewed Easy Espresso
• Whipped cream, pumpkin pie spice and ground nutmeg, optional

• Directions

  • In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
  • Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired. Yield: 2 servings.

Fresh Lemonade (Splenda Style)

presentation by Amy :)

INGREDIENTS:

• 5 cups water
• 1 (or 1-1/2) cup(s) fresh lemon juice
• 1 cup Splenda (or a no Calorie Sweetener), Granulated
• Ice cubes for serving
• Fresh mint sprigs or strawberries* and lemon slices for garnish (optional)
• *freeze the strawberries to help chill the lemonade
• 
  

• DIRECTIONS:

  1. Stir water, lemon juice, and Splenda in a large pitcher until the Splenda Sweetener dissolves.
  2. Serve over ice, garnished with mint or strawberries and lemon, if desired.

Frozen Hot Chocolate

Ingredients

• 3/4 cup sugar
• 1/2 cup baking cocoa
• 2-3/4 cups 2% milk, divided
• 1/4 cup reduced-fat whipped topping
• 4 teaspoons chocolate syrup

Directions

• In a large saucepan, combine sugar and cocoa. Gradually add milk, reserving 2 tablespoons for blending; cook and stir until heated through and sugar is dissolved. Remove from the heat and let cool.
• Transfer to an 8-in. square dish. Freeze for 2 hours or until edges begin to firm. Stir and return to freezer. Freeze 4 hours longer or until firm.
• Just before serving, transfer to a food processor; cover and process with remaining milk until smooth. Garnish with whipped topping and chocolate syrup.  Yield: 4 servings.