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Coffee & Cream 1 envelope (2 cups) of nondairy whipped topping powder 3 tablespoons of lemon juice 2 tablespoons of water 4 envelopes of aspartame sweetener 1 tablespoon of instant coffee powder 2 cups of cracked ice 1 cup of diet ginger ale Combine the whipped topping powder, lemon juice, water, aspartame sweetener, and instant coffee powder in a blender. Process until foamy. Add ice and process using the off/on switch until smooth. Add ginger ale and process on low until blended. Each Serving Amount: Exchanges: 1 Fat, 1/4 fruit Calories: 62 Carbo: 6g Back to Diabetic Recipes