A recipe for Chocolate Instant Breakfast. Follow the simple recipe instructions for Chocolate Instant Breakfast shared by other home cooking experts.
Ingredients
1 c. Skim milk1 Egg
1/2 sm. Banana; or ripe peeled pear
2 Tsp. Chocolate sauce; recipe below
1/2 Tsp. Vanilla
CHOCOLATE SAUCE: 2 Tsp. Cornstarch
1/2 c. Cocoa
2 c. Cold water
8 Tsp. Artificial sweetener granulated.
2 Tsp. Vanilla
Directions
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 Tbs. 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. Makes about 1 1/2 cup. 1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein choice, 2 milk choices 2, 1 fruit and veg. choice Half serving, 3/4 cup: 2 milk choices, 103 calories.
