Sometimes, a gal just wants a little treat. Something smooth and creamy. Maybe a little chocolate and a little caffeine for a boost of energy. And cool. Cool is a must. These were the thoughts going through my head late last Saturday afternoon. I was able to satisfy my need for a treat with a very easy, lowfat Mocha Frappe.
1 cup almond milk (use soy or regular milk if you prefer)
1 TBSP coffee syrup
1 TBSP chocolate syrup
4-5 pieces of Ice
1. Combine everything but the ice in a blender and mix.
2. Add the ice and blend until you reach the desired consistency.
3. Find a nice spot on the patio away from children and noise and drink up!
Now I realize that coffee syrup is not something most people have on hand. I do because my wonderful friend Jen brought me some. I had no idea but Coffee Milk is a big treat in Rhode Island. When she and her family came to visit a few weeks ago, they brought me some. It is great with milk but even better with milk, and chocolate syrup in this tasty treat.
If you don’t have coffee syrup on hand, you can buy it from Amazon. Or you can just add a little coffee or a shot of espresso.
Enjoy! Oh! And one more thing! Don’t forget #bringbackourgirls.
Dessert emergencies are very real. They can strike at any time for many reasons. You may have had a rough day and need to make yourself a sweet treat. You may get invited to a party and offer to bring a sweet treat. It may be a minor holiday and you want to make something for your family to celebrate. That’s reality, people. Dessert emergencies happen, but I am happy to tell you that they don’t have to scare you. I am here to help.
You’ve heard of the American classic No Bake Cheesecake. It comes in so many varieties and it’s insanely easy to make, very versatile and ready in a flash. Here is my version of it.
No Bake Cheesecake
8 oz light cream cheese
1/2 cup or more sugar (depends on how sweet you like your desserts)
1 1/2 cups total “extras” – I used chocolate chips, coconut and almonds
8 oz Cool Whip or other such dessert topping
1 prepared pie crust
1. Combine cream cheese and sugar and beat until very soft and creamy. You can add a splash of milk if it’s too thick.
2. Add your extras. If you’re using fruit, be gentle so your fruit doesn’t fall apart.
3. Fold in the Cool Whip and gently mix until the cheese mixture and topping are nice and smooth.
4. Pour filling in crust and refrigerate until set. It shouldn’t take more than 30 minutes.
You may recall that I was a little upset for my family a few months ago when I made a cheesecake at night and it didn’t cool in time for them to have any. I felt so badly that I let my Faithful Assistant have cheesecake for breakfast. True story. I am so happy to say that I started making this cheesecake at about 5:00 and it was ready to eat by 6:00. We didn’t have any until much later and it was a huge hit. I was told that this cheesecake was better than my regular cheesecake.
Feel free to add just about anything to this recipe; fruit, nuts, candy pieces, nutella. Or you can keep it simple and make a vanilla version by adding 1 tsp of vanilla to the cream cheese. And if you don’t want to put this in a crust, you can serve it in fancy dessert cups. Pipe it in and top it with chocolate shavings or whatever else you like. Fun stuff! Enjoy!