| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cocoa |
| 1/2 |
ts |
Salt |
| 1 |
qt |
Instant dried milk |
|
|
Dry sugar substitute equal to 1 1/2 c sugar |
INSTRUCTIONS
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 2-3 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 1/2
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, 1/2 fat Low sodium diets: Omit salt Source: The New Diabetic Cookbook
I have been known to add a little more to the cup 3 tblspns instead of 2
for a full mug on cold nights.
Posted to TNT Recipes Digest by rfalconmoors@juno.com on Mar 11, 1998
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