Plain chocolate frosting
24 servings
Ingredients
| Quantity | 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; |
Directions
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.