Chocolate instant breakfast

1 servings

Ingredients

Quantity Ingredient
1 cup Skim milk
1 Egg
½ small Banana or ripe peeled pear
2 teaspoons Cornstarch
½ cup Cocoa
2 cups Cold water
2 teaspoons Chocolate sauce diab. recipe
½ teaspoon Vanilla
8 teaspoons Artificial sweetener granul.
2 teaspoons Vanilla

Directions

INSTANT BREAKFAST

CHOCOLATE SAUCE

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 2¼ 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 ½ 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, ¾ 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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