Iced Mexican Chocolate

Yields Makes 4 1/2 cups
AuthorElizabeth Monroe, Seattle, Washington,

Ingredients

 1 cup nonfat milk
 1 1/2 ounces unsweetened chocolate (coarsely chopped)
 2 tablespoons honey
 1/2 teaspoon grated orange peel
 1/2 teaspoon ground cinnamon
 1 pint vanilla nonfat frozen yogurt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 187Calories from Fat 26
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 3.1g16%
Cholesterol 1.1mg1%
Sodium 70mg3%
Total Carbohydrate 33g11%
Dietary Fiber 1.4g6%
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a blender, whirl 1 cup nonfat milk, 1 1/2 ounces unsweetened chocolate (coarsely chopped), 2 tablespoons honey, 1/2 teaspoon grated orange peel, and 1/2 teaspoon ground cinnamon until chocolate is finely ground. Add 1 pint vanilla nonfat frozen yogurt and 2 cups ice cubes; whirl until smoothly puréed (chocolate forms streaks). Pour into glasses.

Step 2
2

Nutritional analysis per cup.

Ingredients

 1 cup nonfat milk
 1 1/2 ounces unsweetened chocolate (coarsely chopped)
 2 tablespoons honey
 1/2 teaspoon grated orange peel
 1/2 teaspoon ground cinnamon
 1 pint vanilla nonfat frozen yogurt

Directions

Step 1
1

In a blender, whirl 1 cup nonfat milk, 1 1/2 ounces unsweetened chocolate (coarsely chopped), 2 tablespoons honey, 1/2 teaspoon grated orange peel, and 1/2 teaspoon ground cinnamon until chocolate is finely ground. Add 1 pint vanilla nonfat frozen yogurt and 2 cups ice cubes; whirl until smoothly puréed (chocolate forms streaks). Pour into glasses.

Step 2
2

Nutritional analysis per cup.

Iced Mexican Chocolate
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