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Jewish World Review March 27, 2008 / 20 Adar II 5768 Diet-friendly frappuccino and lattes By Kathy Manweiler http://www.JewishWorldReview.com | (MCT) Getting a fancy drink at a coffeehouse can take quite a bite out of your wallet and your diet plan. Rod Smith, a reader from California, wrote to ask if I had some lighter coffee drink recipes I could share. "I do need a good caffeine kickstart in the morning, and I refuse to be extorted by Starbucks," he wrote. "I make my own coffee." So I've created some healthier options you can whip up at home to save calories and cents. KATHY'S CARAMEL FRAPPUCCINO 1 cup water 2 tablespoons ground coffee 1 1/4 cup fat-free milk 3 tablespoons Splenda 2 tablespoons caramel topping 2 cups ice 1/4 cup fat-free whipped topping Brew the water and ground coffee in a coffee maker to make double-strength coffee. Chill before using. To make the drink, combine all ingredients except whipped topping in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two tall glasses, top each drink with 2 tablespoons of whipped topping and serve with straws. Serves 2. Per serving: 148 calories, 6.5 protein grams, 29 carb grams, 133 mg sodium, 0.7 fat grams, 5 mg cholesterol, no fiber. KATHY'S CHAI LATTE 1 black tea bag 1 cup 2 percent milk 1 cup water 1 whole clove 1 cinnamon stick 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 4 teaspoons Splenda 1/4 cup fat-free whipped topping Combine the milk and water in a saucepan over medium-high heat. Once this mixture has warmed, place the clove, cinnamon stick, ginger, nutmeg, Splenda and tea bag into the pan. Bring mixture to a boil, then reduce heat to medium-low and simmer for about 5 minutes or until the color deepens to your liking. Strain clove, cinnamon stick and tea bag and pour into two cups. Top each cup with 2 tablespoons fat-free whipped topping. Serves 2. Per serving: 69 calories, 4 protein grams, 10 carb grams, 68 mg sodium, 2.9 fat grams, no fiber, no cholesterol KATHY'S PUMPKIN SPICE LATTE 3 heaping tablespoons canned pumpkin (not pumpkin pie filling) 1 tablespoon Splenda 1 teaspoon pure vanilla extract 1/2 teaspoon pumpkin pie spice 1 cup 2 percent milk 1/2 cup water 1 tablespoon ground coffee 1/4 cup fat-free whipped topping Brew the water and ground coffee in a coffee maker to make double-strength coffee. In a small saucepan, whisk canned pumpkin into milk. Add Splenda, vanilla extract and pumpkin pie spice. Heat gently, continuing to stir occasionally just until steaming and foam begins to appear. Pour milk mixture into a tall mug and pour double-strength coffee over it. Serves 1. Per serving: 196 calories, 21 carb grams, 5.9 fat grams, 8.5 protein grams, 136mg sodium, 3 mg cholesterol, 1.9 fiber grams. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2008, The Wichita Eagle Distributed by McClatchy-Tribune Information Services