We are back to Secret Recipe Club!! We took a month off for the holidays, so it seems like it has been ages since the last reveal. As a reminder, Secret Recipe Club
This month, I was assigned Sarah's blog, Fantastical Sharing of Recipes. Sarah is actually the host of Group D. She puts so much work into organizing our group and ensuring that everyone has a match and posts on the assigned day. Plus she has an awesome blog, full of delicious recipes.
As is usually the case with SRC, I had a hard time choosing something to make. At first, I was thinking that I would make an appetizer so that I could share it with you as an idea for Super Bowl Sunday. But, I didn't really want to have an appetizer all to myself and I've been trying to keep things healthy around here. So I kept looking and I came across this copycat version of the Starbucks Mocha Cookie Frappacino. The recipe is for a single serving and this happens to be my favorite version of the Frappacino! But, I decided I wanted to make a lighter version of it.
My first 2 attempts at this were gigantic failures. You see, I really thought Greek yogurt would be the way to go in lightening this up (and adding some extra protein). Well, it gave the frappe a really weird sour taste. It was drinkable, but also kind of strange. On the third attempt, I switched to regular yogurt and it seemed to work a little bit better. This frappe, though somewhat lighter than the original, is still pretty indulgent and quite delicious. If you want a more authentic version, click on the link below and make Sarah's version!
Light Mocha Cookie Coffee FrappeAdapted from Fantastical Sharing of Recipes
1/2 cup strong coffee (like double the strength you would normally drink)*
4 tablespoons fat-free vanilla yogurt
1/4 cup skim chocolate milk
1/2 teaspoon sugar
1 tablespoon light chocolate syrup
1-1/2 tablespoon chocolate chips, chopped
4 mini-Oreos, crushed
10-12 coffee ice cubes*
Chocolate whipped cream
2 mini-Oreos, crushed for garnish
Mix together coffee, chocolate milk, sugar, and chocolate syrup. Refrigerate until cold.
Place cold coffee mixture, vanilla yogurt, chocolate chips, mini-Oreos, and coffee ice cubes in a blender.
Blend until smooth.
Top with whipped cream, chocolate syrup, and Oreo crumbs!
*You can use regular ice cubes, just use 1 cup of strong coffee instead. Sarah mentioned that she preferred the version she made with coffee ice cubes, so I went that route!