Chocolate Topping Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
3 cup: Skim milk,
2 ounce: Baking chocolate,
3 tbsp: Cornstarch,
1/2 cup: Granulated sugar replacement,
1 tsp: Salt,
2 tbsp: Butter,
2 tsp: Vanilla extract,
Directions:
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 OBrion and her Meal-Master.
Source from luhu.jp
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 OBrion and her Meal-Master.
Source from luhu.jp