Title: Plain Chocolate Frosting
Categories: Diabetic Chocolate Cake Dessert
Yield: 24 Servings

1	c	Skim evaporated Milk;
2	tb	Cornstarch;
1/4	c	Granulated sugar replace- ment
2	oz	Baking chocolate; melted
1	ts	Vanilla extract;
1	ts	Salt;
3	tb	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: 1/2 BREAD EXCHANGE + 1/5 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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