Ingredients
1 cup skim milk
1 egg
1/2 small banana, or ripe peeled pear
2 tsp chocolate sauce, recipe below
1/2 tsp vanilla
CHOCOLATE SAUCE
2 tsp cornstarch
1/2 cup cocoa cold water
8 tsp artificial sweetener granul.
2 tsp vanilla
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 2 1/4 cups. 3 tb serving 12 calories, 2
grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).
MOCHA SAUCE Substitute 2 cups strong coffee for water.
INSTANT BREAKFAST
Combine milk, egg, banana, sauce and vanilla in a blender. Blend at
high speed 1 min or until frothy. Makes about 1 1/2 cup.
1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1
protein choice, 2 milk choices 2%,
1 fruit & veg. choice
Half serving, 3/4 cup: 2 milk choices, 103 calories
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Oct 93 From: Elizabeth Rodier
Servings: 1 servings
Chocolate Instant Breakfast Recipe brought to you by Recipe Ideas
Categories: Breakfast; Chocolate; Dessert
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into antiquity, in fact as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius informs us how the ancient cooks were skilled in the use of a good variety of spices, including some that we all recognise like basil, rue and parsley. During the following few centuries, the powerful and wealthy houses strove to serve up the most exotic banquets, and as a result chefs and their recipes were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Instant Breakfast recipe.
