Serves: 5
Total Calories: 179

HOT FUDGE SAUCE:
2 tablespoons whipped cream
2 tablespoons light corn syrup
1 tablespoon canola oil
4 ounces semisweet baking chocolate, chopped
2 tablespoons milk

SMOOTHIE:
1/2 cup prepared coffee, well chilled
2 tablespoons hot fudge ice cream topping, at room temperature *
1 cup diced banana
3/4 cup Häagen-Dazs Dulce de Leche ice cream or favorite vanilla ice cream

* Commercially made hot fudge sauce can be substituted for the home-made hot fudge sauce.

TO MAKE THE HOT FUDGE SAUCE
Combine 1 tablespoon whipping cream, corn syrup, and oil in a small, heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. Remove the saucepan from the heat and add the chocolate blend well. Add the milk and 1 tablespoon whipping cream and whisk until well blended. Allow the mixture to cool for 10 minutes. Transfer the hot fudge sauce to a covered container and refrigerate.

TO MAKE THE SMOOTHIE
Place the coffee, fudge sauce, banana, and ice cream in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with an Almond Triangle (see Glorious Garnish), if desired.

From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 179
Calories from Fat: 83

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