Chocolate Topping

01.11.2008 | Author: Cook | Posted in Diabetic
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Chocolate Topping


Servings: 3
Ingredients: 

  • 3 c  Skim milk;                          1 ts Salt;
    • 

  • 2 oz Baking chocolate;                   2 tb Butter;
    • 

  • 3 tb Cornstarch;                         2 ts Vanilla extract;
    • 

  • 1/2 c  Granulated sugar replacement
    •

Combine milk, chocolate, cornstarch, sugar replacement and salt in
saucepan. Bring to a full boil, and boil for a 2 to 3 minutes; remove from
heat. Stir in the butter and vanilla. Food Exchange per serving: 2 tb. 1
FAT EXCHANGE; CAL: 2 TB: 35; Source: The Diabetic Chocolate Cookbook by
Mary Jane Finsand. Brought to you and yours via Nancy O’Brion and her
Meal-Master.

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