Diabetic Hot Chocolate recipes

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Diabetic Hot Cocoa Mix

2 c nonfat dry milk powder
½ c lower-fat powdered nondairy creamer
½ c unsweetended cocoa powder
10 packets Equal or 1 T Equal for recipes
¾ tsp ground cinnamon (optional)

Use 1/3 c mix to 2/3 c boiling water.
Makes 2 2/3 c mix, for 8, 6-oz servings

Nutritional information:
104 calories
8 g protein
15 g carbohydrates
1 g fat
3 mg cholesterol
93 mg sodium

Food exchanges: 1 milk

Mocha Cocoa Mix:
prepare as directed, except decrease the cocoa powder to 1/3 c and add ¼ c instant coffee.

Nutritional information:
104 calories
8 g protein
15 g carbohydrates
1 g fat
3 mg cholesterol
85 mg sodium

Food exchanges: 1 milk

Mexican-style hot chocolate
2 ¾ c nonfat dry milk
½ c powdered sugar substitute (see below—asparatame, it loses its sweetness when heated)
½ c unsweetened cocoa powder
1 tsp ground cinnamon

Mix well, store in a cool dry place up to 8 weeks. For each serving, 1/3 c mix, 2/3 c boiling water. Makes 9, 8-oz servings.

Powdered sugar sub: 2 c nonfat dry milk powder
2 c cornstarch
1 c granulated sugar replacement
Comine all ingredients in food processor and whip until powdered. Yields 4 c. Calories per ¼ c: 81. Exchanges per ¼ c: 1 bread, ½ nonfat milk

113 calories
8 g protein
14 g carbs
4 g total fat – 2 g saturated fat
4 mg cholesterol
120 mg sodium
413 mg potassium

1 milk exchange
½ fat

from Diabetic Cook Book, Better Homes and Ga