Low Sugar, Diabetic, Vegetarian, Low-fat, Winter, Simple – Easy, Mexican, Chocolate, Appetizer, Sweet, eLikOoYOrumUwBIgE
2 cups Nonfat dry milk powder
1 cup Powdered Creamer
1/2 cup Unsweetened cocoa powder
1/2 cup Splenda – See note *
2 teaspoons Ground cinnamon – or to taste
1/4 teaspoon Cayenne pepper – Optional
1/2 cup Powdered egg white – optional
For Cocoa Mix, In a storage container combine dry milk powder, creamer, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks. For each serving, place 2 heaping tablespoons (app 1/4 cup) of the cocoa mix in a mug. Add 2/3 cup boiling water; stir or whip to mix. Decorate the cup with a cinnamon stick. Try it with the cayenne pepper. It”s not enough to make it “hot” but it adds interesting undertones to the flavor. The powdered egg white helps the mix to froth when you whip it. Each (1/4 cup) serving contains an estimated: Cals: 133, FatCals: 36, TotFat: 4g SatFat: 3g, PolyFat: 1g, MonoFat: 0g Chol: 2mg, Na: 148mg, K: 426mg TotCarbs: 16g, Fiber: 2g, Sugars: 13g NetCarbs: 14g, Protein: 10g * Note: Don”t try this with a sweetener containing aspartame. They lose their sweetness when heated.
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