By Sondra Whitt A friend and I stopped by the coffee shop in a nearby Borders bookstore recently and part of the fun was seeing how much the young barista was enjoying his job. He informed me that he was going to make me the best cup of coffee I’d have all weekend – and then he did! When I declined the whipped cream on my Chocolate Raspberry Kiss, he suggested that he could use sugar-free raspberry syrup and then I could get the whipped cream. Since I was already having such a decadent cup of coffee, I wasn’t really concerned… Read More