Mayan Iced Coffee

Note from Cheri: This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence! Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis. MORE ON COFFEE! Click here for our huge coffee feature that will teach you everything you need to know to make fabulous coffee, every time.

4 tsp. instant coffee granules (espresso granules, if available) 2 tsp. sugar 2 T boiling water 2 C skim milk ice instant coffee granules for garnish

Makes 2 Servings Combine instant coffee, sugar and boiling water in a beverage container with a tight-fitting lid. Stir until instant coffee granules and sugar are disolved. Add milk and shake vigorously until well combine. Pour into tall glasses over ice and garnish with a sprinkle of instant coffee granules. Per Serving: 110 Cal .5 g Fat 18 g Carbohydrate 4 mg Cholesterol 128 mg Sodium 307 mg Calcium Dietary Exchanges: 1 Milk 1/4 Starch/Bread.