Chocolate Instant Breakfast Recipe

Chocolate Instant Breakfast Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Skim milk,
1: Egg,
1/2 small: Banana, or ripe peeled pear
2 tsp: Chocolate sauce, recipe below
1/2 tsp: Vanilla,

CHOCOLATE SAUCE
2 tsp: Cornstarch,
1/2 cup: Cocoa,
2 cup: -Cold water,
8 tsp: Artificial sweetener granul.,
2 tsp: Vanilla,

Directions:
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


Source from luhu.jp

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