Plain chocolate frosting

Yield: 24 servings

Measure Ingredient
1 cup Skim evaporated Milk;
2 tablespoons Cornstarch;
¼ cup Granulated sugar replace- ment
2 ounces Baking chocolate; melted
1 teaspoon Vanilla extract;
1 teaspoon Salt;
3 tablespoons Water;

Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per serving: ½ BREAD EXCHANGE + ⅕ FAT EXCHANGE CAL: 25 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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