Diabetic Dessert Recipes
Chocolate Instant Breakfast Recipe
Ingredients:
INSTANT BREAKFAST
1 cup Skim milk
1 Egg
1/2 small Banana or ripe peeled pear
2 tsp Chocolate sauce diab. recipe
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
Preparation:
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
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Preparation Time: 0:00
Serves: 1
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Chocolate Instant Breakfast Recipe provided for you by InformationAboutDiabetes.com
