Title: Spiced Cocoa
Categories: Dessert Diabetic Beverages
Yield: 6 Servings

2 1/2	ts	Unsweetened Cocoa Powder
		Drop of Vanilla
6	oz	Nonfat Milk, heated
2	pk	Equal
1	tb	Whipped Topping (see separate recipe by that name)
		Nutmeg, for garnish (optional)

This hot cocoa is high in calcium but low in fat and sugar because we have replaced the whole milk and cream with nonfat milk and the sugar with a noncaloric sweetener.

Combine cocoa and vanilla in a mug. Add the warm milk and mix thoroughly.

Stir in Equal.

Add Whipped Topping and nutmeg, if desired. Serve immediately.

Yield: 1 serving, 6 ounces

One Serving = 6 ounces, plain Calories: 90 Protein: 7 g Fat: 1 g Carbohydrate: 13 g Fiber: 0 g Cholesterol: 3 mg Sodium: 95 mg Potassium: 379mg

Exchange: 1 Nonfat Milk

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

previous

next