Kelly the Culinarian: Cooking with Kelly: Sugar-Free Frappuccino

Wednesday, August 24, 2011

Cooking with Kelly: Sugar-Free Frappuccino

I'm having a breezy kind of day today. I took the day off of work because I'm leaving for vacation tonight in New Orleans. Yes, I'm super psyched.

I kicked off the morning with a long run. I treated myself to an early-morning long run (I don't really feel that way about running yet. Fake it 'til you make it, peeps). I think it was about 9.5 miles, but Runkeeper says it's 10.13 miles, so I'm going to just go with that.

When I wrapped that up, I stretched and showered, then had some old-fashioned oats with raisins, sliced almonds, cinnamon, Splenda and a chopped up apple. Yum!

I then busted out my food processor for a coffee drink. After my last failed attempt at in-home Starbucks, I did a little more research and fiddling. Here's the recipe and method I ended with and it's a pretty good (and healthier!) approximation of my favorite coffee treat.

Sugar-Free Frappuccino

2 cups skim milk

1/2 teaspoon vanilla

2 Tablespoons Splenda

1 Tablespoon baking cocoa

2 teaspoons instant coffee

1 teaspoon pectin

Dash of salt

Mix all the ingredients together using a whisk. Divide mixture between three ice cube trays and freeze. The next day, use a food processor to pulse together. I let my coffee cubes thaw for a few minutes after the initial blend, then whipped it all together again.

This recipe makes two small coffee drinks, one of which I took with me to my appointment at the spa. Yeah, I'm living it up on my day off.

Next up, lunch with my mom, then off to the airport!

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