1uhnAoV

SWEET’N LOW ® 

SKINNY 

RECIPE BOOK

THIN-MINTY MOCHACCINO 

INGREDIENTS 

• 1 1/4 cups hot, strong-brewed coffee 

• 2 teaspoons unsweetened cocoa powder 

• 1/4 teaspoon peppermint extract 

• 8 packets Sweet’N Low® zero calorie sweetener 

• 2 cups hot skim milk 

DIRECTIONS 

Whisk coffee, cocoa powder, peppermint extract and Sweet’N Low® in 

heatproof container until well blended. Stir in milk. Pour into 4 mugs. 

CALORIES PER SERVING: 70 

*For additional nutritional facts, please visit SweetNLow.com

SKINNY-SANGRIA BLANCA 

INGREDIENTS 

• 1 lemon, sliced 

• 1 lime, sliced 

• 1 mango, peeled, cut in small strips 

• 1 bottle (750ml) chilled dry white wine, such as Pinot Grigio 

or Sauvignon Blanc 

• 3 cups club soda, chilled 

• Ice 

• 1/2 cup fresh raspberries 

DIRECTIONS 

Place lemon, lime, mango and Sweet’N Low® in 2-quart nonmetal pitcher. 

Crush fruit with wooden spoon to release juices. Pour wine over fruit. 

Refrigerate at least 1 hour. Stir in club soda. Pour over ice in 6 tall glasses, 

adding a few pieces of fruit and a few raspberries. 



LIGHTER PUMPKIN LATTE 

INGREDIENTS 


• 1 cup (8 ounces) espresso coffee (or bold coffee) 

• ¾ cup canned pumpkin 

• 1 teaspoon vanilla extract 

• 1 teaspoon pumpkin pie spice 

• 3 cups skim milk (or plain unsweetened almond or soy milk) 

• Nutmeg, for garnish (optional) 

DIRECTIONS 

In a heatproof container, whirl the Sweet’N Low®, espresso, pumpkin, 

vanilla extract, and pumpkin pie spice using a milk frother or fork. Pour 

equal amounts into 4 mugs. In a separate container, heat the milk in the 

microwave. Pour equal amounts of hot milk to each mug and whirl until 

the latte is topped with foam. Garnish with a pinch of nutmeg. Serve 

immediately. 



EN-LIGHTENED VANILLA CHAI 

INGREDIENTS 

• 4 cups boiling water 

• 4 regular tea bags 


• 1/2 teaspoon pumpkin pie spice 

• 1/2 teaspoon ground cardamom 

• Pinch of freshly ground black pepper 

• 1/2 teaspoon vanilla 

• 2 cups skim milk, heated 

DIRECTIONS 

Pour boiling water over tea bags in 1 1/2-quart nonmetal heatproof pitcher. 

Steep 3 minutes. Remove and squeeze tea bags. Stir in Sweet’N Low®, 

pumpkin pie spice, cardamom, pepper, vanilla and milk. Sprinkle individual 

servings lightly with additional pumpkin pie spice. 6 servings (about 8 

ounces each). 



SPICY-SO-NICEY CHOCOLATE COFFEE 

INGREDIENTS 

• 2 cups hot strong-brewed coffee 

• 2 tablespoons bittersweet chocolate chips 


• 1/2 teaspoon ground cinnamon 

• Pinch of ancho or chipotle chili powder, if desired 

• 1 cup hot skim milk 

• 1/2 cup whipped cream topping from aerosol can 

• 4 coffee beans, if desired 

DIRECTIONS 

Whisk coffee, chocolate, Sweet’N Low®, cinnamon and chili powder 

in heatproof container until well blended. Stir in milk. Pour into 4 cups. 

Top with whipped cream and sprinkle with additional cinnamon. 

Top each with a coffee bean, if desired. 



SPICED CIDER TEA 

INGREDIENTS 

• 3 inch cinnamon stick 

• 3 whole cloves 

• 1/2 teaspoon black peppercorns 

• 2 cups water 

• 2 black tea bags 

• 2 cups apple cider 

• 4 packets of Sweet’N Low® zero calorie sweetener 

• 2 long cinnamon sticks, optional, for garnish 

DIRECTIONS 

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. 

Add 2 cups water. Bring to a boil, cover, and simmer for 5 minutes. Turn 

off the heat, add the teabags and steep, covered, for 5 minutes. Remove 

the tea bags. Add the cider and Sweet’N Low® to the spiced tea and warm 

over medium heat until Spiced Cider Tea is steaming hot. Divide between 

4 mugs and serve, garnished with a long cinnamon stick, if desired. 



SKINNY-MINI MOJITO 

INGREDIENTS 

• 1 cup loosely packed mint sprigs 

• 3/4 cup fresh lime juice 

• 1 1/4 cups light rum 


• Ice 

• 1 liter club soda, chilled 

• 6 lime wedges 

• 6 small mint sprigs 

DIRECTIONS 

Place 1 cup mint sprigs, lime juice, rum and Sweet’N Low® in 2-quart 

nonmetal pitcher. Crush mint with wooden spoon. Add ice and club 

soda. Pour into 6 tall glasses over ice. Garnish with lime wedges and small 

mint sprigs. 



SKINNY LEMON DROP 

INGREDIENTS 

• 3/4 ounce fresh lemon juice 

• 1 packet Sweet’N Low® zero calorie sweetener 

• 2 ounces lemon-flavored vodka, chilled 

• 1 curl lemon zest, for garnish 

DIRECTIONS 

In a cocktail shaker, combine the lemon juice, Sweet’N Low®, and vodka. 

Fill the shaker halfway with cracked ice and shake vigorously. 

Strain into a chilled, stemmed glass. Garnish with the lemon zest. 



LIGHT & SASSY PARTY PUNCH 

INGREDIENTS 

• 1 quart unsweetened cranberry juice, chilled 

• 2 tablespoons lemon juice 

• 1 can (8 ounce) pineapple tidbits in 100% juice, undrained 

• 1 can (6 ounce) unsweetened pineapple juice 

• 1 cup sliced fresh strawberries 


• Ice 

• 1 liter club soda, chilled 

• 8 fresh strawberries, for garnish 

DIRECTIONS 

Mix cranberry and lemon juices, pineapple and pineapple juice, sliced 

strawberries and Sweet’N Low® in 3-quart nonmetal pitcher. Stir in club 

soda. Serve over ice. Garnish each serving with a fresh strawberry. 

(Makes approximately 8 servings.) 



WINNER RECIPE! 

LYNDA G. | LAS VEGAS, NV 

PEACH SANGRIA SPRITZER 

INGREDIENTS 

• 2 cups peaches, oranges, strawberries (chopped) 

• 1 cup orange juice 

• 1 cup club soda 


• Ice 

• Lime wedges (for garnish) 

DIRECTIONS 

Combine fruit, orange juice, club soda, Sweet’N Low® in a large pitcher. 

Add ice to 4 glasses. Pour mixture over ice. Garnish each glass with 

lime wedge.

FOR MORE SKINNY RECIPES, VISIT 

SWEETNLOW.COM/RECIPES 

RECIPE BOOK BY 

Crowdtap, the People-Powered Marketing Platform, is a new operating 

system for brands powered by the people who love them. Tap in to the 

Sweet’N Low® crowd and make your voice heard at crowdtap.com/sweetnlow

1uhnAoV

Create successful ePaper yourself

Delete template?

Save as template?