Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

DIABETIC CHOCOLATE SAUCE




Source of Recipe


unknown


Recipe Introduction


This sauce can be served as a dessert topping over ice cream, sponge cake, or fresh pears, and is an excellent base for chocolate drinks.



List of Ingredients




2 teaspoons (10 ml) cornstarch
1/2 cup (125 ml) cocoa
2 cups (500 ml) cold water
Artificial sweetener equivalent to 40 ml (8 teaspoons) sugar.
2 teaspoons (10 ml)vanilla


Recipe



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 amd vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks.

Makes about 550 ml (2 1/4 cups) sauce, 12 servings. Each serving:45 ml (3 tbsp)


Per Serving: 2 g carbohydrate 1 g protein 12 calories


Variation: Mocha Sauce: Substitute 500 ml (2 cups) strong coffee for water in the above recipe.