Chocolate Instant Breakfast Cocktail
2 tsp of chocolate
1/2 tsp of Vanilla
1 of egg
1 cup of skim milk (or milk)
1/2 of small banana (or banana syrup)
-----CHOCOLATE SAUCE-----\r
2.00 ts Cornstarch\r
0.50 c Cocoa\r
2.00 c -Cold water\r
8.00 ts Artificial sweetener granul.\r
2.00 ts Vanilla\r
CHOCOLATE SAUCE 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 (aspartame is OK) and vanilla and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange). MOCHA SAUCE Substitute 2 cups strong coffee for water. INSTANT BREAKFAST Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 min or until frothy.
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