Title: Chocolate Topping
Categories: Diabetic Cake Dessert
Yield: 3 Cups
| 3 | c | Skim milk; |
| 2 | oz | Baking chocolate; |
| 3 | tb | Cornstarch; |
| 1/2 | c | Granulated sugar replacement |
| 1 | ts | Salt; |
| 2 | tb | Butter; |
| 2 | ts | Vanilla extract; |
Combine milk, chocolate, cornstarch, sugar replacement and salt in
saucepan. Bring to a full boil, and boil for a 2 to 3 minutes; remove from
heat. Stir in the butter and vanilla. Food Exchange per serving: 2 tb. 1
FAT EXCHANGE; CAL: 2 TB: 35; Source: The Diabetic Chocolate Cookbook by
Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her
Meal-Master.