Hot Cocoa

From EatingWell: January/February 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

Satisfy your chocolate craving with this quick low-carb hot cocoa.

8 servings, about 1/2 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

1/3 cup unsweetened cocoa
4 cups low-fat milk, divided
2 cinnamon sticks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon Splenda

Preparation

Place cocoa in a medium saucepan. Gradually whisk in 1 cup milk until smooth. Add cinnamon sticks and bring to a boil, stirring, over medium heat. Whisk in the remaining 3 cups milk, vanilla and almond extracts. Heat, stirring occasionally, until hot. Add Splenda. Remove cinnamon sticks and serve.

Nutrition

Per serving: 57 calories; 3 g fat (2 g sat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 10 g protein; 2 g fiber; 132 mg sodium; 48 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 fat-free milk, 1/4 fat