Iced Orange Cappuccino

Cappuccino can be frozen in ice cube trays; the cubes can be used with cappuccino so it will not be diluted. Also, the ice cubes can be processed in a blender or food processor to make cappuccino slush.

Ingredients

• Zest from 1 medium orange, cut into ½-inch strips
• 7 1/2 cups cold water
• 1 1/2 cups drip grind espresso coffee
• 3 to 4 tablespoons Equal® Spoonful™
• 3 cups skim milk
• Light whipped topping
• Cocoa, ground nutmeg or cinnamon

Directions

1. Place orange zest in bottom of coffee pot. Brew coffee, using cold water and espresso; cool to room temperature.
2. Strain coffee and discard orange zest; stir in Equal® Spoonful™ and milk. Refrigerate until chilled.
3. Pour cappuccino into chilled tall glasses.
4. Serve immediately with a spoonful of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.

Food Exchanges: 1/2 Skim Milk or 1/2 Starch.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.