*  Exported from  MasterCook  *

                       Mexican Style Hot Chocolate

Recipe By     : Diabetic Cook Book, Better Homes & Gardens, 1992
Serving Size  : 9    Preparation Time :0:00
Categories    : Diabetic                         Beverages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  c             Nonfat dry milk powder
     1/2  c             Powdered sugar substitute *
     1/2  c             Unsweetened cocoa powder
   1      ts            Ground cinnamon

* Not aspertame; loses sweetness when heated.

Cocoa Mix:

In a storage container combine dry milk powder, cocoa powder, sugar
substitute, and cinnamon. Mix well. Cover and store in a cool, dry
place up to 8 weeks.

For One Drink:

Place 1/3 cup cocoa mix in a mug. Add 2/3 cup boiling water; stir to
mix.

Yield: 9 Servings

Exchanges: 1 Milk, 1/2 Fat

Per serving: 113 cal, 8 g protein, 14 g carbs, 4 g fat, 2 g sat fat,
4 mg cholesterol, 120 mg sodium, 413 mg potassium

Posted by: Elizabeth Rodier, Oct 1993


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