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FEATURES AND OPERATION
1
⁄2 cup water
1
⁄3 cup sugar
2
3
⁄4 cups milk
3-4 tablespoons raspberry
drink syrup*
3-4 tablespoons instant coffee
granules, dissolved in
1
⁄2 cup water
Fresh raspberries, if desired
* If desired, substitute vanilla,
hazelnut, or caramel drink
syrup for raspberry syrup.
In small saucepan, combine
1
⁄2 cup water and sugar. Heat over medium heat 1 to 2
minutes, or until sugar is dissolved. Chill in refrigerator 10 minutes. Pour sugar mixture,
milk, raspberry syrup, and coffee mixture into dessert maker; turn on Mix and Freeze
Switches. Freeze 8 to 12 minutes. When desired consistency is reached, dispense
immediately into glasses or serving pitcher. Garnish with fresh raspberries, if desired.
Yield: 6 servings (1 cup per serving).
Per Serving: About 130 cal, 4 g pro, 24 g carb, 2.5 g total fat, 1.5 g sat fat,
10 mg chol, 60 mg sod.
RASPBERRY COFFEE FREEZE