Chilled Hot Chocolate Recipe
- 1-1/2 cups warm water
- 4 envelopes (1 ounce each) instant hot cocoa mix
- 2 cups vanilla ice cream
- 1-1/2 cups half-and-half cream
- 1. In a blender, combine water and cocoa mix; cover and process until dissolved. Add ice cream and cream; cover and process for 30 seconds or until smooth. Pour into chilled mugs. Yield: 4 servings.
1-1/4 cups (prepared with sugar-free hot cocoa mix, fat-free half-and-half and fat-free reduced-sugar frozen yogurt) equals 210 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 340 mg sodium, 37 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 fat-free milk, 1 starch.