---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE TOPPING
 Categories: Diabetic, Cakes
      Yield: 3 Cups
 
      3 c  Skim milk;
      2 oz Baking chocolate;
      3 tb Cornstarch;
    1/2 c  Granulated sugar replacement
      1 ts Salt;
      2 tb Butter;
      2 ts Vanilla extract;
 
  Combine milk, chocolate, cornstarch, sugar replacement and salt in
  saucepan. Bring to a full boil, and boil for a 2 to 3 minutes; remove from
  heat.  Stir in the butter and vanilla. Food Exchange per serving: 2 tb. 1
  FAT EXCHANGE; CAL: 2 TB: 35; Source: The Diabetic Chocolate Cookbook by
  Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her