2 Eggs
1/2 c Sugar substitute
1 ts Vanilla extract
1/4 c Slim milk
2 oz Baking chocolate; melted
1 ds Salt
1 c Cake flour
1/3 c Hazelnuts; coarsly chopped
Beat eggs until thick and lemon colored. Gradually add sugar
substitute. Beat in vanilla extract and skim milk. Add the melted
chocolate, salt, and hazelnuts. Spread in well-greased,
paper-lined 11x17" pan. Bake at 350°F for 25 to 30 minutes. Remove
from pan and cut into 1" squares.
Serving size: 2 Squares
Exchanges: 1/2 Starch/bread + 1 Fat
Recipe by The Chocolate Diabetes Cookbook by Mary Jane Finsand
