MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Flavored Syrup - Diet
 Categories: Low-fat, Mcdougall
      Yield: 20 servings
 
    1/2 c  Firmly packed cocoa powder
  1 1/4 c  Cold water
    1/4 ts Salt
           Sugar substitute equal to
           -1/2 cup sugar **
  2 1/2 ts Pure vanilla extract
    1/4 ts Chocolate extract - optional
           Personal notes from ursula
           -taylor - original recipe
           -did not call for chocolate
           -extract but i find that it
           -does help the flavor.
           **also found that substitute
           -to equal 1/2 cup sugar was
           -not quite sweet enough for
           -me - so adjust to your own
           -taste...
 
       Mix cocoa, water and salt in a heavy saucepan until
     smooth.  Bring to a boil, and simmer gently, stirring
     constantly for 3 minutes. Remove from heat; let cool
     10 minutes.  Add sweetner and vanilla and mix well.
     Pour into a jar, cover, and store in refrigerator.
     Stir in jar before measuring to use.  Yield:  20
     servings - 1 1/4 cups.  1 serving = 1 tbsp.
       Nutritive values per serving:  CHO 2 g, PRO 1 g, FAT
     0 g, Fiber 0.1 g, Sodium 25 mg, chol 0 mg.
       Food exchanges per serving:  Up to 2 tbsp. may be
     considered "Free". If 1/4 cup is used - count as 1
     Vegetable Exchange or 1/2 Fruit Exchange.
       Low sodium diets:  Omit Salt from recipe.
     VARIATIONS:
     CHOCOLATE MILK - 1 cup skim milk and 1 to 2 tbsp.
     syrup.
       Combine ingredients in a tall, cold glass and stir
     vigorously to mix well.  Yield:  1 serving of 8 oz.
       Nutritive values per serving:  CHO 13 g, PRO 9 g,
     FAT 1 g, CAL 97, Fiber 0.1 g, Sodium 151 mg, Chol 4
     mg.  FOOD EXCHANGES per 1 tbsp. syrup -  1 skim milk
     exchange.  Low sodium diets:  Omit salt from syrup
     recipe. HOT MILK CHOCOLATE - ingredients same as for
     chocolate milk.
       Heat milk and syrup together in top of couble boiler
     over simmering water, stirring frequently until very
     hot.  Serve immediately to a warmed mug or cup.
     Serving size, nutritive value, exchange value and for
     low-sodium diets are the same as for chocolate milk.
     MOCHA MILK DRINK - 1 tbsp. Syrup, 1 tsp. instant
     coffee powder and 1 cup (8 oz.) skim milk.
       Measure syrup into a tall glass, add instant coffee
     powder, and pour milk on top slowly, stirring
     vogorously to blend well.  If you have a blender,
     measure ingredients into blender, cover, and mix at
     low speed for about 30 seconds.  Yield:  1 serving of
        8    oz.
       Nutritive values per serving:  CHO 14 g, PRO 9 g,
     FAT 1 g, CAL 100, fiber 1.1 g, sodium 152 mg, chol 4
     mg.  FOOD EXCHANGE Per serving:  1 skim milk exchange.
     Low sodium diets:  Omit salt from syrup recipe. DOUBLE
     CHOCOLATE SODA - 2 to 3 ice cubes, cracked into small
     pcs., 2 tbsp. chocolate syrup, 6 to 8 oz. chilled club
     soda.
       Place ice cubes in a tall beverage glass.  Measure
     chocolate syrup on top of ice.  Add club soda slowly;
     stir vogorously with a long-handled beverage spoon to
     blend.  Serve at once.  Yield:  1 serving of 8 to 10
     oz.
       Some call this drink a chocolate phosphate.
       Nutritive values per serving:  CHO 3 g, PRO 1 g, FAT
     1 g, CAL 22, fiber 0.2 g, sodium 109 mg, chol 0 mg.
     FOOD EXCHANGE per serving:  1 serving may be
     considered "FREE".  Low sodium diets s- omit salt from
     syrup recipe.
       These recipes are from a cookbook called "THE ART OF
     COOKING FOR THE DIABETIC" - revised edition by Mary
     Abbott Hess, R. D., M. S., and Katharine Middleton.
 
MMMMM