Chocolate Instant Breakfast
Author: Kitchens
  • 1 Cup skim milk
  • 1 egg
  • 1/2 small banana; or ripe peeled pear
  • 2 teaspoon chocolate sauce; recipe below
  • 1/2 teaspoon vanilla
  • Chocolate Sauce:
  • 2 teaspoon cornstarch
  • 1/2 Cup cocoa cold water
  • 8 teaspoons artificial sweetener granules
  • 2 teaspoon vanilla
  1. CHOCOLATE SAUCE: Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).
  2. MOCHA SAUCE: Substitute 2 cups strong coffee for water.
  3. INSTANT BREAKFAST: Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 min or until frothy. Makes about 1 1/2 cup.
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