Hot Cocoa Mixbeverages, diabetic, lowfat ----HOT COCOA MIX---- 3/4 cup cocoa 1/2 teaspoon salt 1 quart instant dried milk 1 dry sugar substitute equal 1 to 1 1/2 c sugar ----MEXICAN COCOA---- 2 tablespoon to 3 tb ground cinnamon ----MOCHA HOT COCOA---- 1/3 cup instant coffee HOT COCOA MIX: Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of cinnamon when mixing the total ingredients. or place a scant 1/8 tsp in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when mixing the total ingredients; or place 1/2 teaspoon instant coffe in a cup of the cocoa. MEXICAN COCOA: Add 2-3 teaspoons ground cinnamon when mixing the total ingredients; or place a scant 1/8 teaspoon of cinnamon in a cup, 2 tablespoon of the mix, and 6 oz of boiling water. MOCHA: ADD 1/8 C instant coffee when mix th total ingredients; or place 1/3 teaspoon instant coffee in a cup, 2 tablespoons of the mix; and 6 oz of boiling water. Nutritive values per serving: Food Exchange per serving: 1/3 MILK EXCHANGE + 1/2 FAT EXCHANGE; CAL: 49; CHO: 4 gm; PRO: 3 gm; FAT: 3 gm; LOW-SODIUM DIETS: Omit salt Source: The New Diabetic Cookbook by Mabel Cavaiani; R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master |
