This mocha frappe freeze recipe is an icy take on your favorite cafe treat. To form the shape shown, use silicone canele molds. Caneles are small French pastries; you can find the molds online or at cooking stores. If you don't want to add the thin layer of fat-free half-and-half, add the total amount of half-and-half to the espresso mixture.
Prep: 7 minutes
Cook: 5 minutes
Stand: 10 minutes
Freeze: 3 12 hours
Makes 8 servings
1 tablespoon instant espresso powder
1 cup water
1/2 cup sugar
1/4 cup chocolate syrup (such as Hershey's)
1 1/2 cups fat-free half-and-half, divided
Light-colored corn syrup or agave nectar (optional)
15 chocolate wafer cookies, crumbled (optional)
1. Combine espresso powder and water in a saucepan, and place over medium-high heat. Stir in sugar and chocolate syrup; cook, stirring constantly, until tiny bubbles form around edge (do not boil) and mixture is smooth. Remove from heat, and let stand 5-10 minutes. Stir in 1 1/4 cups half-and-half.
2. Pour mixture into 8 molds (to about 80 percent fullness), and insert pop sticks; freeze about 3 hours or until firm.
3. Remove molds from freezer; distribute reserved 1/4 cup half-and-half among pops. Freeze 30 minutes or until firm.
4. Before serving, remove molds from freezer and invert onto a large plate. If desired, decorate by using a pastry brush or small spoon to brush corn syrup or agave nectar on bottoms of pops; cover with cookie crumbs. Turn pops on side, brush centers with corn syrup or agave, and sprinkle on cookie crumbs. Serve immediately. (Serving size: 1 pop)
Calories 154; Fat 0g (sat 1g, mono 1g, poly 0g); Cholesterol 4mg; Protein 2g; Carbohydrate 32g; Sugars 24g; Fiber 0g; Iron 1mg; Sodium 156mg; Calcium 45mg