1. Sugar Free Iced White Chocolate Cream Latte
½ oz Sugar Free White Chocolate Syrup
½ oz Sugar Free French Vanilla Syrup
1 shot Espresso
Ice
8 oz Cold Milk
Fill a 12 oz glass ¾ full of ice. Add other ingredients. Mix well.
2. Sugar Free Faux French 75
1/2 oz DaVinci Gourmet Raspberry Sugar Free Syrup
Dash of Bitters
Squeeze of Lemon
5 oz Clear Diet Soda
Ice
To a highball or tall old-fashioned glass, add syrup, bitters and a squeeze of lemon. Fill with ice, and top off with soda. Stir well, and garnish with a twist of lemon.
3. Skinny Snowman Latte
1 oz Sugar Free White Chocolate Syrup
¾ oz Monin Almond Sugar Free Syrup
2 shots Espresso
8 oz Cold Milk
Combine Monin White Chocolate Sugar Free Syrup, Monin Almond Sugar Free Syrup and espresso in a cup. Stir while filling with steamed milk. Garnish with milk froth and slivered almonds.
4. Sugar Free Snowflake Steamer
1 oz DaVinci Gourmet Vanilla Sugar Free Syrup
9 oz Steamed Non-Fat Milk
Combine ingredients in a 12 oz cup. Mix well.
5. Skinny Blended Vanilla Freeze
1 scoop of Skinny Vanilla
4 oz Skim Milk or Water
12 oz Ice
Pour Skinny Vanilla, skim milk and ice into blender. Blend 30 seconds or until smooth.
6. Sugar Free English Toffee Steamer
1 oz Torani Sugar Free English Toffee Syrup
8 oz Nonfat Milk
Steam milk and Torani together. Pour heated flavored milk into a tall glass and a stir gently.
7. Low Sugar Cherry Cheese Pie
2 Tbsp. DaVinci Gourmet Cherry Syrup
2 Eight ounce packages fat-free cream cheese
2 Tbsp. fat-free ricotta cheese
1/2 cup Splenda granulated sweetener
1 pie crust
1 cup boiling water
1 packet unflavored gelatin
In a large bowl, soften cream cheese and add the ricotta. Beat until smooth with a mixer and set aside. In a smaller bowl add DaVinci Gourmet Vanilla and Cherry Sugar Free Syrups, Splenda, and gelatin. Add 1 cup of boiling water and stir until gelatin dissolves – about 5 minutes. Add gelatin mixture to the cheeses and beat with mixer until smooth. Pour into pie crust and refrigerate until firm – about two hours. Cover in fridge over night.
Comments on this entry are closed.