| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Beverages, Diabetic, Low-fat/cal |
32 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cocoa |
| 1/2 |
t |
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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