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Title: Choloclate Monkey Milk Shake
Categories: Beverages Lowfat
Yield: 2 Servings
| COCOA FUDGE SAUCE | ||
| 1 | c | Water |
| 3/4 | c | Granulated sugar |
| 1 | c | Dutch processed cocoa powder |
| 1 | ts | Pure vanilla extract |
| MILK SHAKE | ||
| 1 | c | Nonfat milk |
| 2 | tb | Nonfat milk powder |
| 2 | tb | Cocoa fudge sauce (see recipe above) |
| 1 | ts | Pure vanilla extract |
| 1 | tb | Pure chocolate extract |
| 1 | Banana, cut into 1 inch chunks and frozzen solid | |
| HOW TO PART | ||
To make the fudge sauce: combine water and sugar in a 1 quart saucepan over medium heat and stir to dissolve the sugar. Increase the heat to high and bring the liquid to a rolling boil to form a sugar syrup. Let the syrup boil for about 1 minute. Remove from the heat and wisk in the cocoa powder. Return the pan to medium heat and wisk until sauce is smooth and thick, 3 to 5 minutes. Remove from the heat and wisk in the vanilla extract. Let the sauce cool completely; it will thicken slightly as it cools. The sauce can be stored in a tightly closed container in the refrigerator for up to one month.
Combine the milk, milk powder, 2 Tablespoons cocoa fudge sauce and the vanilla and chocolate extracts in a blender and blend until smooth. Add the frozen banana chunks, one at a time and blend until shake is smooth and thick. Pour into goblets and serve immediately.
Most diet shakes are thickened with ice and then flavored, giving them a watery finish. This shake, however, is about as close to the real thing as you can get thick, rich and creamy. the frozen bananas give it both taste and texture without watering down the flavor. Make sure all the ingredients are cold and the bananas are frozen solid before putting them in the blender.
Per serving: cal. 150, fat 0.9 g, cal from fat 5.4 %
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