I use Body Fortress from wal-mart and you don't have to wait till coffee cools it doesn't affect the protein and it is good...

This month's Eating Well has a lighter version.

You should be good w/ the broth then!  Maybe they have the info for say a can of the College Inn Broth or some other brand of 99% fat free broth ... I'm sure you could use that!

Yay!!  I was hoping we'd be on an every other 3rd year World Series Win (04, 07, 10)!!  Bummer we didn't do it!  I would love to see a game out in Seattle .. I've been to Philly and Baltimore for games.  The fans and people in Baltimore were awesome .. the fans in Philly were obnoxious!  I would never see another game there again ... and I thought us Bostonians and the New Yorkers were notorious for bad fans LOL :)

Best of luck w/ the recipe calculator !

I'm with you about loving my coffe just as it comes.  But, to get my protein in without any extra calories, I use chocolate protein powder and add 1 scoop to my coffee.  I wait until my coffee cools to 130 degrees so it doesn't clump.  I add a little non-dairy creamer to make it creamier.  I've been using Unjury, but I'm heading out in a few minutes in search of something else.  I usually will have that first so I can enjoy a real cup of just coffee to follow as I only have 2 cups each morning.
I have also heard of people getting protein coffee at Starbucks but have never done it myself.  I guess you could ask at Starbucks.

I made this recipe for the first time about 3 years ago for Thanksgiving - yummy!  It is a Weigh****chers recipe so it was also a low fat, low sugar recipe but here is a little tweaked version for us WLS'ers! 

2 packages fat-free, sugar-free vanilla jell-o pudding
3 1/2 cups fat free milk (even though each box will say to use 2 cups milk, do not use 4 cups milk w/ this recipe .. stick w/ 3 1/2 cups milk!)
1 tub of either fat-free cool whip or sugar free cool-whip *thawed*
1 box graham crackers
1 tub of Pillsbury's sugar free chocolate frosting
1 scoop protein powder to throw in the pudding if desired

Mix together pudding and then fold in tub of cool whip.
In 13x9 pan put down the first layer of graham crackers.
Add pudding mixture on top and add second layer of graham crackers.
Add the remaining pudding mixture and top with final layer of graham crackers.
Spread 1/2 can of frosting on top of final graham cracker layer.
Cover w/ tinfoil and MUST REFRIDGERATE FOR 24 HOURS before serving!!
Recipe will not work if you do not make 24 hours in advance ... the graham crackers will not soften and will stay hard.

This recipe is ohhhh soooo gooooood !!!