|
Posted to alt.food.diabetic
|
|
|
Sugar free Mexican Chocolate'
> Sugar-free Mexican-Style Hot Chocolate
>
>Warm, Spicy and Sweet. This is very relaxing when you're cold and tired.
>
>
>-= Ingredients =-
>2 3/4 cups Nonfat dry milk powder
>1/2 cup Unsweetened cocoa powder
>1/2 cup Splenda ; - See note *
>2 teaspoons Ground cinnamon ; - or to taste
>1/4 teaspoon Cayenne pepper ; - Optional
>
>-= Instructions =-
>For Cocoa Mix,
>In a storage container combine dry milk powder, cocoa powder, sugar
>substitute and cinnamon. Mix well. Cover and store in a cool, dry place
>up to 8 weeks.
>For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup
>boiling water; stir to mix.
>Decorate the cup with a cinnamon stick.
>
>Try it with the cayenne pepper. It's not enough to make it "hot" but it adds
>interesting undertones to the flavor.
>
>Makes 9 servings, each 8 oz. Containing:
>113 calories, 8 g protein, 14 g carbohydrate,
>4 g total fat, 2 g saturated fat, 4 mg cholesterol,
>120 mg sodium, 413 mg potassium
>1 milk exchange, 1/2 fat
>
>* Note:
>Don''t try this with a sweetener containing aspartame. They lose their
>sweetness when heated.
>
>
>** Recipe & photo available at: http://www.bigoven.com/recipe160147 **
>
>
>If it doesn't bump your BG levels, a small splash of dark rum in this is a
>nice touch.
>
>
|