Spiced Cocoa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 tsp: Unsweetened Cocoa Powder,
Drop of Vanilla,
6 ounce: Nonfat Milk, heated
2 package: Equal,
1 tbsp: Whipped Topping, see separate recipe by that name
Nutmeg, for garnish, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp