Title: Instant Chocolate Syrup
Categories: Diabetic Sauce Dessert
Yield: 1 Cup

3/4	c	Dry unsweetened cocoa;
	pn	Cinnamon;
1 1/4	c	Water;
1	ts	Vanilla;
		Sweetener = 1/2 cup sugar

In a heavy saucepan, combine cocoa, cinnamon and water; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for five minutes or until mixture is thick and smooth. Cool slightly, stir in vanilla and sweetener. Pour into a container or jar with lid. Cover and store in refrigerator up to three weeks.

Makes 1 cup syrup 1 serving = 1 tablespoon : 1 extra choice : 2 g carbohydrate : 1 g protein : 50 kilojoules : 12 calories

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