Chocolate Instant Breakfast
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Diabetic
/
Non-Alcoholic Beverages
Ingredients:
1.00 c Skim milk
1.00 Egg
0.50 sm Banana;or ripe peeled pear
2.00 ts Chocolate sauce;recipe below
0.50 ts Vanilla
-----CHOCOLATE SAUCE-----
2.00 ts Cornstarch
0.50 c Cocoa
2.00 c -Cold water
8.00 ts Artificial sweetener granul.
2.00 ts Vanilla Directions:
CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water
in a saucepan until there are no dry bits. Cook, stirring frequently,
until mixture comes to a boil. Stir 1 minute until mixture thickens.
Remove from heat, stir in sweetener (aspartame is OK) and vanilla and
allow to cool. Store in clean jar in refrigerator up to 6 weeks.
Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2
grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).
MOCHA SAUCE Substitute 2 cups strong coffee for water.
INSTANT BREAKFAST
Combine milk, egg, banana, sauce and vanilla in a blender. Blend at
high speed 1 min or until frothy. Makes about 1 1/2 cup.
1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1
protein choice, 2 milk choices 2%, 1 fruit & veg. choice
Half serving, 3/4 cup: 2 milk choices, 103 calories
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Oct 93 From: Elizabeth Rodier
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