Yield: 3 cups
|3 cups||Skim milk;|
|2 ounces||Baking chocolate;|
|½ cup||Granulated sugar replacement|
|2 teaspoons||Vanilla extract;|
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.