Chocolate Instant Breakfast
Yield
1 servingPrep
15 minCook
0 minReady
15 minLow Fat, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk, skim
|
|
| 1 | each |
eggs
|
|
| ½ | small |
bananas
|
|
| 2 | teaspoons |
chocolate sauce
|
* |
| ½ | teaspoon |
vanilla extract
|
|
| Chocolate sauce | |||
| 2 | teaspoons |
cornstarch
|
|
| ½ | cup |
cocoa powder
|
|
| 2 | cups |
water
cold |
|
| 8 | teaspoons |
artifical sweetener
|
* |
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk, skim
|
|
| 1 | each |
eggs
|
|
| 0.5 | small |
bananas
|
|
| 1E+1 | ml |
chocolate sauce
|
* |
| 2.5 | ml |
vanilla extract
|
|
| Chocolate sauce | |||
| 1E+1 | ml |
cornstarch
|
|
| 118 | ml |
cocoa powder
|
|
| 473 | ml |
water
cold |
|
| 4E+1 | ml |
artifical sweetener
|
* |
| 1E+1 | ml |
vanilla extract
|
|
Directions
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 2¼ cups.
INSTANT BREAKFAST Combine milk, egg, banana, sauce and vanilla in a blender.
Blend at high speed 1 minute or until frothy.
