Diabetic Chocolate Syrup Ingredients:Blend
- 1/3 cup dry cocoa
- 1 1/4 cup cold water
- 1/4 tsp salt
- 2 tsp vanilla
- 3 tsp liquid Splenda
Chocolate Sauce 1) Combine cornstarch and cocoa.
- 2 tsp cornstarch
- 1/2 cup cocoa
- 2 cup cold water
- 8 tsp sugar, or any substitution sweetener that equals same
- 2 tsp vanilla
2) Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil.
3) Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool.
Store in clean jar in refrigerator up to 6 weeks.Devilish Chocolate Sauce
1) In a small saucepan, combine the sugar, water and lemon juice. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Boil for 1 minute.
- 3/4 cup sugar
- 1/2 cup water
- 1/2 tsp fresh lemon juice
- 1/3 cup unsweetened cocoa powder, plus 1 tbs. unsweetened cocoa powder
- 1 tbs. butter
- 1/2 tsp vanilla extract
2) Remove the pan from the heat. Whisk in the cocoa powder and butter until blended and slightly thickened. Cool to room temperature.
3) Strain into a serving bowl and stir in the vanilla.
Cover with plastic wrap and refrigerate until ready to serve.
This sauce will keep up to 2 weeks in the refrigerator. Makes about 1 cup sauce.