*  Exported from  MasterCook  *

                      Mexican-Style Hot Chocolate

Recipe By     :
Serving Size  : 9    Preparation Time :0:00
Categories    : Diabetic                         Beverages
               Chocolate                        Mexican

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 3/4  cups          Nonfat dry milk powder
    1/2  cup           Powdered sugar substitute*
    1/2  cup           Unsweetened cocoa powder
  1      teaspoon      Ground cinnamon

*Not aspertame - loses sweetness when heated.

For cocoa mix, in a storage container combine dry milk powder, cocoa powder,
sugar substitute and cinnamon.  Mix well.  Cover and store in a cool, dry place
up to 8 weeks.

For each serving, place 1/3 cup of the cocoa mix in a mug.  Add 2/3 cup boiling
water; stir to mix.  Makes 9 servings, each 8 oz.

1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g
saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk
exchange, 1/2 fat
Source:  Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not
tested by Elizabeth Rodier, Oct. 1993

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