Zest from one medium orange, cut into 1/2-inch strips
7-1/2 cups cold water
1-1/2 cups drip grind espresso coffee
3 to 4 tablespoons measurable sweetener of choice
3 cups skim milk
Light whipped topping
Cocoa, ground nutmeg or cinnamon
Place orange zest in bottom of coffee pot. Brew coffee, using cold water and espresso; cool to room temperature. Strain coffee and discard orange zest; stir in measurable sweetener and milk. Refrigerate until chilled.
Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.
Note: Cappuccino can be frozen in ice cube trays; the cubes can be used with cappuccino so it will not be diluted. Also, the ice cubes can be processed in a blender or food processor to make cappuccino slush.
Recipe makes about eight (8-ounce) servings.
Nutrition information per serving:
Saturated Fat: trace
Total Fat: <1g
Fiber: trace Exchanges: 1/2 Skim Milk or 1/2 Starch