Cherry Mocha Coffee Diabetic Recipes

Steps:

• 1. In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee ontop the stove in a small saucepan.)
• 2. Add the cocoa powder and sugar; stir well to dissolve.
• 3. Now add the extracts, and stir.
• 4. Top the coffee with desired amount of Reddi Wip.
• 5. Place the cherry ontop the whipped topping, and serve.
• 6. Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, an 1/4 teaspoon plus an 1/8 teaspoon of cherry extract, 2-1/4 teaspoons of the special dark cocoa powder, plus 1-1/2 tablespoons of sugar. This is what I used to fill my glass coffee cup.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• I make large servings which are close to 16 oz. coffee each, so make this in a LARGE mug.
• Multiply the recipe for the number of people you are serving.
• Make the whipped cream while waiting for coffee to brew. In a bowl add all other ingredients (cream, flavorings, sweetener and cocoa). Use an electric mixer to whip the cream until soft peaks form. Do not overwhip as it will quickly turn to butter consistency.
• Put whipping cream mixture in mug. Pour hot coffee over cream and stir. For best results, mix thoroughly.
• If you are making for several people and some people want sugar and some want Splenda, make the whipped cream without the sweetener. Instead, add the 2 Tblsp. sweetener to each cup, as preferred. Pour a little coffee over the sweetener and mix. Then add the cream to each cup. Then fill the mug the rest of the way with hot coffee and stir.

Steps:

• Pour the coffee, half-and-half, Splenda, and cocoa powder into a blender.
• Blend to mix.
• Add half of the ice and blend briefly (about 15 seconds) until ice is incorporated.
• Add the rest of the ice and blend once more.
• Pour into a tall 12-ounce glass.
• Per serving:.
• Calories 61.
• Carbohydrate 10 grams.
• Protein 2 grams.
• Fat 0.5 gram (saturated 0).
• Fiber 0 grams.
• Sodium 67 milligrams.
• Diabetic exchange = 1/2 carbohydrate.
• WW point comparison = I point.