Chocolate Instant Breakfast Sauce
2 teaspoons cornstarch
1/2 cup cocoa
2 cups cold water
8 teaspoons artificial sweetener granulules
2 teaspoons vanilla
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.
MOCHA SAUCE Substitute 2 cups strong coffee for water.
1 cup skim milk
1/2 small banana or ripe peeled pear
2 teaspoons instant chocolate breakfast sauce
1/2 teaspoon vanilla
Combine milk, egg, banana, sauce and vanilla in a blender. Blend
at high speed 1 min or until frothy.