2 ts Corn starch
2 c Water; cold
2 ts Vanilla
1/2 c Cocoa
8 ts Sweetener-8 aspartame tablet
Combine corn starch 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 artificial sweetener equivalent to 8 ts
sugar and vanilla. Cover and allow to cool. Store in clean jar in
refrigerator up to 6 weeks.
Mocha sauce variation:
Substitute 2 cups strong coffee for water
Each serving 3 tb, 1 ++ extra 2 g carbs, 1 g protein, 12 cal.
Source: Choice Cooking, Canadian Diabetes Assoc, 1986
