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Healthier Starbucks Frap: Fit Cooking

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I love good coffee. I love Starbucks. I have a coffee shop  set up at home including the Starbucks cups, expresso machine and frother, soy milks, sprinkles, straws, you name it. Believe it or not, but I've never had a frappuccino due to the high amount of sugar content. After reading the ingredients and the nutritional breakdown of some of their coffee drinks, I decided to "Kiana-size" the popular Frappuccino. Enjoy with no guilt!

Recipes: Plain, Dark Chocolate, Carmel or Cinnamon Frappucchino

    3/4 cup double-strength coffee, chilled
    2 tablespoons Splenda or Stevia equivalent
    1 cup soy milk or reduced-fat milk
    2 cups ice
    caramel topping, 3 Tbs
    whipped cream
    3 squares 70% cocoa dark chocolate 
    cinnamon 1/2 tsp
    How to make it
    1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. Tip: I pour the left over morning's coffee into air tight pitcher every morning and use it to make frappauccinos or iced coffee.
    2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
    3. CARAMEL Version:  For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream. (Warning: you may gain weight just reading this version.)
    4. MOCHA Version:  For this version, add and blend on high-3 squares dark chocolate (get 70% cocoa for the most antioxidant benefit and reduced guilt!) to the original recipe and prepare as described. Top each glass with whipped cream, if desired. 
    5. CINNAMON Version:  Add a 1/2 tsp. of cinnamon and sprinkle some on top.


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