Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Posted by Nancy O'Brion
Yield: 77 servings
2 oz Baking chocolate melted
1/2-c Granulated sugar replacement
1 ts Vanilla extract
1 c Cake flour
1/4c Slim milk
1/3 c Hazelnuts coarsely chopped
Beat eggs until thick and lemon-colored. Gradually add sugar replacement. Beat in vanilla extract and skin milk. Add the melted chocolate, salt, and hazelnuts. Spread in well-greased, paper lined 11 x 17-in. pan. Bake at 350 degrees for 25 to 30 minutes. Remove from pan and cut into 1in squares.
Food Exchange per serving: 2 squares: 1/2 STARCH/BREAD EXHANGE + 1
FAT EXCHANGE CALORIES 2 SQUARES: 2
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