Chocolate Soup from Healthy Diabetic Recipes

Chocolate Soup Recipe

Recipe Ingredients:

1/2 cup + 1 tb sugar, * sugar sub may be used!
5 tbsp Flour
2 tbsp Cocoa
4 cup Milk
(of course, we use low-fat)
3 Slices bread, 8
1/4 cup Stick butter, =OR=-
1/4 cup Margarine, *

Recipe Instructions:

Combine sugar, flour and cocoa. Put under broiler and brown, stirring
frequently. Add a little milk until cramy. Heat the remainder of the
milk to boiling point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add the cold milk mix,
bring again to boiling point. Add vanilla and salt to taste (about
1/2 teaspoon vanilla and dash of salt). Cube the bread and fry
golden brown in the butter. Add the toasted bread at serving time.
Note: This is what you fix for your kids (even us big kids) on a cold
winter's day. They (and we) love it for lunch.
(If the substitutions are made)
Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 FAT EXCHANGE

Source: The Ranch House Cookbook: Officers' Wives' Club Camp
Pendleton, Califorina
Brought to you and yours via Nancy O'Brion and her Meal-Master

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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