Kathy's pumpkin spice latte
3 heaping tablespoons
(not pumpkin pie filling)
Sign Up and Save
Get six months of free digital access to The Telegraph
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
Makes one serving.
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.
Per serving: 196 calories, 21 g carbohydrates, 5.9 g fat, 8.5 protein g, 136 mg sodium, 3 mg cholesterol, 1.9 g fiber.
- Adapted from a Recipecircus.com recipe