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.