Recipe - Chocolate Instant Breakfast

INSTANT BREAKFAST
1 cup Skim milk
1 Egg
One half small Banana or ripe peeled pear
2 teaspoon Chocolate sauce diab. recipe
One half teaspoon Vanilla

CHOCOLATE SAUCE
2 teaspoon Cornstarch
One half cup Cocoa
2 cup Cold water
8 teaspoon Artificial sweetener granul.
2 teaspoon 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 One fourth cups. 3 tablespoon 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 One half 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, Three fourths cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip