Chocolate topping

Yield: 3 cups

Measure Ingredient
3 cups Skim milk;
2 ounces Baking chocolate;
3 tablespoons Cornstarch;
½ cup Granulated sugar replacement
1 teaspoon Salt;
2 tablespoons Butter;
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.

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