Today, I had a craving. I’ve talked a little about how I fixate on certain foods now (most recently it’s lunchmeat/cheese rollups and black bean corn salsa), and today, I wanted a frozen coffee drink. I sauntered into my campus’ Starbucks and I sat looking at the menu for a good 15 minutes trying to find a reasonable selection. Have you ever looked at the nutritional information of a Starbucks drink? A tall (12 oz) mocha frappuccino clocks in at 270 calories, 11 g of fat, 42 g of carbs, and 4 g of protein. Not exactly a smart choice for a weight loss surgery patient, let alone a diabetic. So I opted for the light version (110 calories, 0.5 g of fat, 25 g of carbs, and 3 g of protein). As I sipped my $4.28 drink, I suspected this would not become a regular treat.
It got me to thinking, I have a Ninja blender, I have my favorite Dunkin’ Donuts coffee, I have protein powder; I bet I can make this lighter, protein packed, and definitely a lot less than $4 a pop.
Google lead me to the Pioneer Woman’s recipe for homemade mocha frappuccino, and let me just say, I love that woman, but I’m not about to drink sweetened condensed milk, heavy cream, and half & half and expect to fit into my jeans. So I tweaked the recipe and came up with something that was tasty, satisfied my craving, and is guilt-free. That’s a win in my book!
Protein Mocha Frappuccino
1 1/2 cups brewed coffee, chilled (very strong)
1 cup fat free milk
1 scoop chocolate protein powder
3 tbsp sugar free chocolate syrup
2 tbsp sugar free Torani vanilla syrup
1 tbsp semi-sweet chocolate mini morsels
1 tbsp non dairy creamer
4-6 cups ice
Splenda to taste
Whipped cream, optional
Blend all ingredients besides whipped cream in blender until smooth. Serve immediately.
Serving size: 12 oz | Servings: about 5
Per serving | Calories: 77 | Carbs: 10 g | Protein: 7 g | Fat: 1 g