Chocolate Flavored Syrup - Diet

Servings: 20
Ingredients:

1/2 c  Firmly packed cocoa powder               -did not call for chocolate
1 1/4 c  Cold water                               -extract but I find that it
1/4 ts Salt                                     -does help the flavor.
Sugar substitute equal to                **Also found that substitute
-1/2 cup sugar **                        -to equal 1/2 cup sugar was
2 1/2 ts Pure vanilla extract                     -not quite sweet enough for
1/4 ts Chocolate extract - Optional             -me - so adjust to your own
PERSONAL NOTES from Ursula               -taste...
-Taylor - original recipe

Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a
boil, and simmer gently, stirring constantly for 3 minutes. Remove from
heat; let cool 10 minutes. Add sweetner and vanilla and mix well. Pour into
a jar, cover, and store in refrigerator. Stir in jar before measuring to
use. Servings: 20 servings - 1 1/4 cups. 1 serving = 1 tbsp.
Nutritive values per serving: CHO 2 g, PRO 1 g, FAT 0 g, Fiber 0.1 g,
Sodium 25 mg, chol 0 mg.
Food exchanges per serving: Up to 2 tbsp. may be considered ‘Free’. If
1/4 cup is used - count as 1 Vegetable Exchange or 1/2 Fruit Exchange.
Low sodium diets: Omit Salt from recipe. VARIATIONS: CHOCOLATE MILK - 1
cup skim milk and 1 to 2 tbsp. syrup.
Combine ingredients in a tall, cold glass and stir vigorously to mix
well. Servings: 1 serving of 8 oz.
Nutritive values per serving: CHO 13 g, PRO 9 g, FAT 1 g, CAL 97, Fiber
0.1 g, Sodium 151 mg, Chol 4 mg.
Food Exchanges per serving - using 1 tbsp. syrup - 1 Skim Milk Exchange.
Low sodium diets: Omit salt from syrup recipe. HOT MILK CHOCOLATE -
ingredients same as for chocolate milk.
Heat milk and syrup together in top of couble boiler over simmering
water, stirring frequently until very hot. Serve immediately to a warmed
mug or cup.
Serving size, nutritive value, exchange value and for low-sodium diets
are the same as for chocolate milk. MOCHA MILK DRINK - 1 tbsp. Syrup, 1
tsp. instant coffee powder and 1 cup (8 oz.) skim milk.
Measure syrup into a tall glass, add instant coffee powder, and pour milk
on top slowly, stirring vogorously to blend well. If you have a blender,
measure ingredients into blender, cover, and mix at low speed for about 30
seconds. Servings: 1 serving of 8 oz.
Nutritive values per serving: CHO 14 g, PRO 9 g, FAT 1 g, CAL 100, fiber
1.1 g, sodium 152 mg, chol 4 mg.
Food Exchange per serving: 1 Skim Milk Exchange.
Low sodium diets: Omit salt from syrup recipe. DOUBLE CHOCOLATE SODA - 2
to 3 ice cubes, cracked into small pcs., 2 tbsp. chocolate syrup, 6 to 8
oz. chilled club soda.
Place ice cubes in a tall beverage glass. Measure chocolate syrup on top
of ice. Add club soda slowly; stir vogorously with a long-handled beverage
spoon to blend. Serve at once. Servings: 1 serving of 8 to 10 oz.
Some call this drink a chocolate phosphate.
Nutritive values per serving: CHO 3 g, PRO 1 g, FAT 1 g, CAL 22, fiber
0.2 g, sodium 109 mg, chol 0 mg.
Food Exchange per serving: One serving may be considered ‘FREE’.
Low-sodium diets - omit salt from syrup recipe. These recipes are from a
cookbook called ‘THE ART OF COOKING FOR THE DIABETIC’ - revised edition by
Mary Abbott Hess, R. D., M. S., and Katharine Middleton.

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