Starbucks Caramel Frappuccino ⅔ cup double-strength regular or decaf coffee, chilled, see prep tip ⅔ cup (1%) low-fat milk, see substitution tip 2 tablespoons caramel topping 4 packages Splenda, Stevia, Equal or your favorite sugar substitute 2 teaspoons sugar 1½ teaspoons vanilla extract 2¾ cups ice Ingredients for Topping: Light whipped cream or light vanilla flavored whipped cream, see shopping tip 1½ teaspoons caramel topping Instructions 1. Combine chilled coffee, milk, 2 tablespoons caramel topping, Splenda, sugar, vanilla and ice in a blender. Blend on high speed until ice is crushed and drink is smooth. Pour into 2 glasses. 2. Top each glass with 2 tablespoons whipped cream and drizzle about ¾ teaspoon caramel topping over each. 3. Serve at once with a straw, if desired Makes 2-(12 oz) drinks @ 4 PP Skinny Strawberry Shortcake 5 cups (~2 pints), fresh strawberries, sliced 2 cups fresh blueberries ½ cup store-bought prepared strawberry glaze, see shopping tip 1 (14oz) ready baked angel food cake, cut in half and into 1-inch cubes, see shopping tip 1 (8oz) container fat-free frozen Cool Whip, thawed 2 snack packs of already prepared fat-free vanilla pudding, see shopping tip 1. In a large serving bowl or trifle dish, place half the angel food cake pieces on the bottom of bowl. 2. Sprinkle about 2 cups strawberries evenly over cake. 3. Dollop 1 package of pudding all over top of berries. 4. Sprinkle with ½ cup blueberries and drizzle with ¼ cup strawberry glaze over blueberries. 5. Spread ½ container Cool Whip evenly over glaze. 6. Repeat the steps starting with angel food cake and ending with Cool Whip. Decorate top of the Strawberry Shortcake Trifle with remaining sliced strawberries and blueberries. 7. Chill for at least 1 hour before serving. Store any leftovers covered in refrigerator. Makes 16 servings (each serving about ¾ cup) @ 3 PPV
Posted on: Thu, 01 Aug 2013 11:52:41 +0000
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