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Hungry Girl Today: 06.28.11

HG's Oh-So-Mocha-Coco Swappuccino

Wake Me Up Before You Coco...

This new recipe is a major eye-opener, and not only because it's made with coffee and chocolate -- it will open your eyes to just how easy it is to make Starbucks-style blendy drinks at home... YAY!!!

2 tsp. shredded sweetened coconut, roughly chopped
2 tbsp. unsweetened cocoa powder
1 tbsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
1 tsp. instant coffee granules
1 tsp. mini semi-sweet chocolate chips
2 no-calorie sweetener packets (like Splenda or Truvia), or more to taste
1/8 tsp. coconut extract
2 cups crushed ice or 10 - 16 ice cubes
2 tbsp. Fat Free Reddi-wip
1 tsp. light chocolate syrup

To toast the coconut, bring a skillet to medium heat on the stove; add chopped coconut and, stirring occasionally, cook for 2 minutes, or until lightly browned. (Or, if you have a toaster oven, just toast until lightly browned.) Set aside to cool.

In a tall glass, place cocoa powder, powdered creamer, coffee granules, chocolate chips, and sweetener. Add 1/2 cup very hot water and stir until ingredients have mostly dissolved. Add coconut extract, and transfer contents of the glass to a blender. Rinse the glass, if needed, and set aside.

Add ice to the blender, and blend at high speed until completely mixed and smooth. Pour into the tall glass.

If you like, add additional sweetener to taste. Top with Reddi-wip, drizzle with chocolate syrup, and sprinkle with toasted coconut. Enjoy!


Serving Size: entire recipe (about 16 oz.)
Calories: 120
Fat: 4.5g
Sodium: 24mg
Carbs: 21g
Fiber: 4g
Sugars: 8g
Protein: 2.5g