Diabetes Recipes

Iced Orange Cappuccino

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Iced Orange Cappuccino
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Nutrition Facts

Serving Size: 8 Ounces

Makes: 8 Serving(s)

Amount Per Serving

Calories: 100

Total Fat: 4g

Saturated Fat: 3.5g

Cholesterol: 5mg

Sodium: 70mg

Total Carbohyrdates: 15g

Dietary Fiber: 0g

Sugars: 11g

Protein: 4g

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Make this for: Breakfast

Category: Beverages

This Recipe Makes: 8 Serving(s)


A coffee classic gets the cool treatment with the taste of fresh orange and a light whipped cream topping. (NOTE: Stevia used as sweetener, low-fat non diary light whipped topping and ground nutmeg used in analysis)

What you'll need

  • 1 med Zest from one medium orange, cut into 1/2-inch strips
  • 7 1/2 cup cold water
  • 1 1/2 cup drip grind espresso coffee
  • 3 1/2 tbsp. measurable sweetener of choice
  • 3 cup skim milk
  • 1 med Light whipped topping
  • 1 dash Cocoa, ground nutmeg or cinnamon


  • Step 1
    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.
  • Step 2
    Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.
  • Step 3
    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.

Diabetic Exchanges

  • Milk: Fat-Free, Low-Fat: 1/2
  • Fat: 1/2
  • Carbohydrate: 1/2