 |
Diabetic Chocolate Syrup
 Print Version |
 Email To A Friend
1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sucaryl
Combine cocoa, water, and salt in a saucepan. Mix until smooth. Bring to a boil and simmer gently until smooth and thick. Allow to cool 10 minutes. Add vanilla and sweetener. Store covered in refrigerator. Stir well before using. One tablespoon equals 9 calories.
Print |
Back to Diabetic Recipes |
Back to Main Recipe Page
|
