Raspberry Cappuccino

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Total Time
20 mins
0 mins

Good, Cold and Frrrrothy!!! Won't you try it?

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  • 34 cup 2% low-fat milk
  • 13 cup espresso, room temperature or chilled (or 1 tablespoon instant coffee dissolved in 1/3 cup water)
  • 2 tablespoons chocolate syrup
  • 1 12 cups low-fat coffee-flavored frozen yogurt
  • 1 cup fresh raspberry (frozen for blending)
  • 12 cup cold nonfat milk
  • unsweetened cocoa powder (to garnish)


  1. Combine the milk, espresso, and chocolate syrup in a blender.
  2. Add the frozen yogurt and raspberries. Blend until smooth.
  3. Pour into 2 glasses.
  4. Rinse out the blender and pour the milk into the blender and blend on high speed until frothy, about 15 seconds.
  5. Divide between the smoothies and sprinkle them with chocolate powder.