Warmer weather calls for cooler desserts, and we sharing a recipe for a simple, healthy and delicious Mocha Almond Ice Milk, supplied to us by the Almond Board of California.

1 ( 32- ounce) box fotified chocolate soy milk, chilled.
2 tablespoons instant coffee or espresso powder.
2-3 tablespoons sugar, to taste ( or substitute Splenda)
1 cup sliveried almonds, roasted.

Whisk together ½ cup soy milk, instant coffee or espresso powder in a large bowl, to dissolve powder completely. Whisk in remaining soy milk and sugar to taste. Let sugar dissolve, and then freeze according to ice cream machine’s instruction, adding almonds when mixture is nearly frozen. Or, divide mixture among waxed paper cups and cover each with plastic; poke a wooden craft stick through plastic and freeze to serve as pops.

Nutritional Data:

Ingredients:
1 (32- ounce) box fortified chocolate soy milk, chilled.
2 tablespoons instant coffee or espresso powder.
2-3 tablespoons sugar, to taste (or substitute Splenda)
1 cup slivered almonds, roasted (roasting instruction)

Preparation:

Whisk together ½ cup soy milk, instant coffee or espresso powder in a large bowl, to dissolve powder completely. Whisk in remaining soy milk and sugar to taste. Let sugar dissolve, and then freeze according to ice cream machine’s instruction, adding almonds when mixture is nearly frozen. Or, divide mixture among waxed paper cups and cover each with plastic; poke a wooden craft stick through plastic and freeze to serve as pops.

Nutritional Analysis:
223 calories
12 g fat
1 g monounsaturated fat
0 mg cholesterol
5 g fiber
85 mg sodium
8 g protein
1 g saturated fat
1 g polyunsaturated fat
24 g carbonhydrates
2 mg vitamin E
252 mg calcium