Chocolate Instant Breakfast

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 min or until frothy.

Makes about 1½ cup.