Chocolate topping
3 cups
Ingredients
| Quantity | 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; |
Directions
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.