Source: Enlitened Kosher Cooking by Nechama Cohen

Skim milk blended with almonds and vanilla extract.

Servings

0.5 cup whole almonds , roasted and blanched
1 cup cold water , cold
1 cup lowfat milk , or low-fat, low-carb soy milk
0.12 tsp black peppercorns , two peppercorns
0.25 cup sweetener (sugar substitute) , equal to 1/4 cup sugar
1 tsp vanilla extract
1 tsp almond extract (optional)

1 Place almonds in a blender with the rest of the ingredients. Blend until smooth.
2 Line a small strainer with 2 layers of cheesecloth and strain into a small pitcher.