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Coffee Break and…

Good morning!

I did my daily grocery shopping and boy did I need it!  I was out of everything!  Well I stopped at Cost Plus to pick up some coffee syrup and look at what I found.

So I thought, Starbucks, I’m not going to consume all your calories.  I rushed home and added this to that ….

And came up with this!

Picture totally doesn’t do it justice!  I will admit I did go to Starbucks and bought a plain Trenta Ice Coffee, because I didn’t have any cold coffee at home, but I will tomorrow when I make this again!  Plus with a Trenta, I have enough to make another one or two more.  Bigger is better!!

Salted Caramel Mocha Frappe

1 oz. Torani Sugar Free Salted Carmel Syrup

1 oz. Torani Sugar Free Chocolate Syrup

2 oz. Non Fat Milk

1 1/2 Cups of Cold Strong brewed Coffee (just make some in the morning and pop it in the fridge)

2 Cups of ice

Directions:  Place everything in a blender and blend for about 1 minute.

Top with whip cream and chocolate Sprinkles

This will make 4 Cups!  So you could share if you want!

Total Calories for the whole 4 Cups:  20, Sodium: 32, Carbs:  3, Sugar 3, Protein 2

Lets Compare Starbucks Venti, since it’s about the same, actually less then you get in my coffee:

Calories:  490, Fat: 16,  Sodium: 320,  Carbs:  87, Fiber: 3, Sugar:  73, Protein:  12

Who loves ya baby?  Now I could drink 24 of my drinks, just to have one of there’s!  And mine would still be better!  He he!!!  You have to get these syrups!  You can get them online from Amazon or straight from Torani, or your grocery store has small bottles, but there expensive there, Bev Mo and Cost Plus carry them to!!


Your still here?  What are you waiting for?  What?  Oh you don’t want cold Coffee, you want hot coffee with dessert?  Why didn’t you say something?  Hey, you ask, and you shall receive.

First things first, we brew.

We pour 1 oz of Sugar Free Salted Caramel Syrup into cup and 1/2 oz of Sugar Free Chocolate Syrup.

We froth – This little frother is my lifeline, I use it everyday about 3 or 4 times!

We pour froth milk into coffee cup.  Note to self, this coffee frother and maker needs a good cleaning!

We run and get dessert.

This dessert doesn’t deserve the beauty prize, it was an emergency need dessert now.  Teenager not happy.  Had to whip this together in less then 10 minutes.   Let me tell you the whip cream was still frozen, so I did what I could, mixed it with a spoon, when it said not to on the package, oh well!!    This is a quickie Pumpkin Parfait!   Well worth it!  It was creamy, smooth, silky and tasted just like pumpkin pie, but better because it was less calories and quicker to make!  You can’t beat that!!!

Quickie Pumpkin Pie

1 box of Sugar Free Vanilla Instant Pudding – serves 6 box

1/2 Cup canned Pumpkin (not pumpkin pie filling)

1 1/2 Cups Skim Milk

1/4 Tsp.Pumpkin Pie Spice

1/2 Cup of Graham Cracker Crumbs (Crushed Cookies would work to, like Gingersnap)

Sprinkle of ground cinnamon

1 Tbsp of melted Butter (I used Brumble & Brown)

1 Cup of Fat Free Cool Whip (let yours defrost)


In a medium Bowl, add pudding mix, milk, pumpkin and pumpkin pie spice.  Mix until no lumps appear.

In a small bowl add Graham Cracker Crumbs, Cinnamon and melted butter.  Mix together, it will be very loose.

Get 4 cups or bowls ready it’s time to layer

Add graham cracker crumbs at the bottom, about 1 Tbsp. worth, add some pudding mix, then 1/4 cup of Cool Whip, then layer with graham cracker crumbs, pudding and then I used Redi Whip on top (only because my Cool Whip was still frozen)  Sprinkle with cinnamon and then enjoy it with your coffee!

Serves 4

Calories for dessert:  167,  Fat:  2.3,  Sodium: 626, Carbs:  30,  Fiber:  1.7,  Sugar:  9.5,  Protein:  3.9

This was very quick, and it may look sloppy, but emergency calls there is no time for neatness, some times in life, you need to drown your sorrows in dessert!

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