Time to Switch From Winter to Summer... A Splenda Recipe

You already know that I'm not a fan of chocolate, and that applies to the drink 'hot chocolate' as well. I know some people love to dip hot buttered toast in their hot chocolate, or some want it filled with marshmallows, topped with whipped cream or even add a splash of liqueur to it, but in the summer time when the temperature is rising, what would taste better? How about Frozen Hot Chocolate! And even better? How about it if it's sugar free?

I'm a fan of Splenda and have been since we started using it in 2002. Although I don't regularly cook with it (because of the texture difference in the finished product) there are many items that it works perfect in and this is one of them.

I regularly get Splenda updates and their newsletter and last year they sent out this recipe in their email news. I copied it down and added it to my files for my friends and family to enjoy during the hot summer months... and hope you will do the same.






Frozen Hot Chocolate



Makes: 2 (1 1/4-cup) servings

1 1/2 cups ice cubes
1/4 cup SPLENDA® No Calorie Sweetener, Granulated, or 6 SPLENDA® No Calorie Sweetener, Packets
1/4 cup unsweetened cocoa
1/4 cup semisweet chocolate chips
2 tablespoons instant nonfat dry milk powder
1 cup 1% low-fat milk
1/2 teaspoon vanilla extract

Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down the sides.


Nutrition Information per Serving

Serving Size: 1 1/4 cup
Calories: 220
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 6g
Cholesterol: 5mg
Sodium: 80mg
Total Carbohydrate: 30g
Dietary Fiber: 2g
Sugars: 24g
Protein: 8g

Exchanges Per Serving: 1 1/2 starches, 1/2 lowfat milk, 1 fat

This recipe, when compared to a traditional recipe, has a 32% reduction in calories, a 42% reduction in carbohydrates, and a 50% reduction in sugars!






© McNeil Nutritionals, LLC, 2007