Caramel Hot Chocolate #2

2 cups light chocolate soymilk
2 tablespoons fat-free caramel topping
Frozen (thawed) fat-free whipped topping, if desired
Chopped pecans, if desired

In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot.
Pour into 2 mugs. Garnish with whipped topping and pecans.

Chocolate Raspberry Shake

1 1/2 cup of raspberries
1 1/4 cup fat-free (skim) milk
1 1/3 cup Yoplait® Original 99% Fat Free red raspberry yogurt (from two 6-ounce containers)
1/2 cup fat free chocolate flavored syrup

Place all ingredients in blender. Cover and blend on high speed about 30 seconds or until smooth. Serve immediately.

If fresh raspberries are hard to find, substitute 2 cups frozen unsweetened raspberries, partially thawed. Partially frozen berries will give the shake an extra chill

Caramel Hot Chocolate

2 cups of chocolate milk
2 TBSP caramel topping
frozen whipped topping, thawed, if desired (optional)
pecans, chopped, if desired (optional)

Directions:
Stir milk and caramel in a 1 qt saucepan until well blended.  Heat over medium-high heat, stirring frequently until hot.   Pour into 4 mugs. Garnish with whipped topping and pecans.

I'm always looking for hot chocolate recipes this time of year. I had a caramel hot chocolate the other day and had to look for a recipe so I can have it at home more often.  A little change from my every day Swiss Miss.