Raspberry Cappuccino

3/4 cup chocolate milk
1/3 cup espresso or 1 tablespoon instant coffee
    dissolved in 1/3 cup water, room temperature or chilled
2 tablespoons chocolate syrup
1 1/2 cups coffee frozen yogurt
1 cup fresh raspberries, frozen *
1/2 cup cold milk
Unsweetened chocolate powder for garnish

Combine the chocolate milk, espresso and chocolate syrup in a blender. Add the frozen yogurt and raspberries. Blend until smooth. Pour into 2 glasses. Rinse out the blender container. Pour the milk into the blender and blend on high speed until frothy, about 15 seconds. Divide between the smoothies and sprinkle them with chocolate powder.

* Sort through berries and discard any that are moldy or spoiled. Place in a plastic bag and freeze until firm.

Serves 2.