CHOCOLATE INSTANT BREAKFAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Low-Cal
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Skim milk
1 Egg
1/2 sm Banana — or ripe peeled pear
2 ts Chocolate sauce — recipe below
1/2 ts Vanilla
—–CHOCOLATE SAUCE—–
2 ts Cornstarch
1/2 c Cocoa
2 c -Cold water
8 ts Artificial sweetener granul.
2 ts Vanilla

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

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