Title: Chocolate Instant Breakfast
Categories: Beverages Diabetic Lowcal
Yield: 1 Servings

1	c	Skim milk
1		Egg
1/2	sm	Banana;or ripe peeled pear
2	ts	Chocolate sauce;recipe below
1/2	ts	Vanilla
CHOCOLATE SAUCE
2	ts	Cornstarch
1/2	c	Cocoa
2	c	-Cold water
8	ts	Artificial sweetener granul.
2	ts	Vanilla

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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