In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review March 27, 2008 / 20 Adar II 5768

Diet-friendly frappuccino and lattes

By Kathy Manweiler

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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.


  • 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.


  • 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


  • 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.

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© 2008, The Wichita Eagle Distributed by McClatchy-Tribune Information Services