Recipe - Low-Cal Cocoa Mix

Three fourths cup Cocoa
One half teaspoon Salt
1 qt Instant dried milk
Dry sugar substitute equal
To 1 One half cup sugar

Mix ingredients well and store in an airtight container in a
moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water
per serving of cocoa. variations: Mexican Cocoa: Add 23 teaspoons of
cinnamon when mixing the total ingredients. or place a scant 1/8 tsp
in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when mixing the
total ingredients; or place One half teaspoon instant coffe in a cup of
the cocoa. Nutritive values per serving: CAL 49; CHO 4 gm; PRO 3 gm;
FAT 3 gm; NA 113 mg; Food exchanges per serving: 1/3 milk, One half fat
Low sodium diets: Omit salt Source: The New Diabetic Cookbook

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