KITCHENAID KPFD200 - Manual (Page 41)

39
F
EA
TURES
AND
O
PERA
TION
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