Plain Chocolate Frosting Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Skim evaporated Milk,
2 tbsp: Cornstarch,
1/4 cup: Granulated sugar replace- ment,
2 ounce: Baking chocolate, melted
1 tsp: Vanilla extract,
1 tsp: Salt,
3 tbsp: Water,
Directions:
Combine all ingredients in top of double boiler. Cook, stirring
constantly, over boiling water until thick. Cool. Beat to spreading
consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per
serving: 1/2 BREAD EXCHANGE + 1/5 FAT EXCHANGE CAL: 25
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
constantly, over boiling water until thick. Cool. Beat to spreading
consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per
serving: 1/2 BREAD EXCHANGE + 1/5 FAT EXCHANGE CAL: 25
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