Diabetic Chocolate Sauce
3 tbsp. cocoa
4 tsp. cornstarch
1/3 c. instant dry milk
10 (1 gram) pkg. Equal
1/8 tsp. salt
1 tbsp. margarine
2 tsp. vanilla
Stir cocoa, cornstarch, dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it maybe heated gain to serve over cake or pudding. 2 tablespoons preserving. Calories 31, cholesterol 3 grams, protein 1 gram, fat 2grams, NA 52 milligrams. Food exchanges per serving, 1/2 vegetable. Low sodium diets – omit salt.
