Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Chocolate
Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c + 1 tb sugar -- *
-sugar sub may be used!
5 tb Flour
2 tb Cocoa
4 c Milk
(of course, we use low-fat)
3 Slices bread -- 8
1/4 c Stick butter OR
1/4 c Margarine -- *
Combine sugar, flour and cocoa. Put under broiler and
brown, stirring frequently. Add a little milk until
cramy. Heat the remainder of the milk to boiling
point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add
the cold milk mix, bring again to boiling point. Add
vanilla and salt to taste (about 1/2 teaspoon vanilla
and dash of salt). Cube the bread and fry golden
brown in the butter. Add the toasted bread at serving
time. Note: This is what you fix for your kids (even
us big kids) on a cold winter's day. They (and we)
love it for lunch. (If the substitutions are made)
Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES +
1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Source: The Ranch House Cookbook: Officers' Wives'
Club Camp Pendleton, Califorina
Brought to you and yours via Nancy O'Brion and her
Meal-Master
