Inspired by Thai iced coffee, this treat is sweet but strong and may be best for coffee lovers.  I recommend brewing the coffee the night before and placing it in the fridge to cool.  Each serving contains less than 200 calories.

Yield: 6 servings; Hands on time: 15 minutes; Total Time: 8 hours

• 6 heaping Tbsp espresso roast ground coffee
• 3 cups water
• 14 oz can fat-free sweetened condensed milk

1. Place grounds and water in coffee maker of choice and brew according to manufacture’s instructions.  Remove finished coffee from heat and allow to cool completely.
2. In a large bowl, whisk together coffee and sweetened condensed milk until homogenous.
3. Pour mixture into a 13 x 9 inch glass casserole dish and place in the freezer.
4. Freeze 8 hours or until fully frozen.  Use a fork to break up the mixture every 2 hours or so, scraping the tines through until you’ve achieved a texture similar to wet sand.
5. Serve immediately.  Slush will keep in the freezer indefinitely but you may need to use a blender to break it up if you wait more than 1 – 2 days to serve.