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Diabetic Homemade Chocolate Pudding


1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 tsp salt
4 cups milk
2 tablespoon butter or margarine
2 tsp vanilla extract
MandM's, optional

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until served. Sprinkle with MandM's if desired.

Makes 6 to 8 servings.

PER SERVING: One 1/2 cup serving (prepared with skim milk and margarine and served without M&M's) 196 cal, 244 mg sodium, 2 mg chol, 38 gm carb, 5 gm pro, 4 gm fat

DIABETIC EXCHANGES:
2 starch, 1 fat, 1/2 milk




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.