Chocolate Chiefscooky/bars, diabetic 2 eggs 1/2 cup granulated sugar replacement 1 teaspoon vanilla extract 1/4 cup slim milk 2 oz baking chocolate; melted 1 dash salt 1 cup cake flour 1/3 cup hazelnuts; coarsly chopped Beat eggs until thick and lemon-colored. Gradually add sugar replacement. Beat in vanilla extract and skin milk. Add the melted chocolate, salt, and hazelnuts. Spread in well-greased, paperlined 11 x 17-in. pan. Bake at 350 degrees for 25 to 30 miuntes. Remove from pan and cut into 1in squares. Food Exchange per serving: 2 squares: 1/2 STARCH/BREAD EXHANGE + 1 FAT EXCHANGE CALORIES; 2 SQUARES: 29(SAY WHAT) Source: The Chocolate Diabetes Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master |
