Recipe: Homemade Chocolate Instant Breakfast and Mocha Instant Breakfast (CDA, 1980's)

Maybe this can give you some ideas of making your own "instant breakfast." This has a mocha variation.

Maybe this can give you some ideas of making your own "instant breakfast." This has a mocha variation.

CHOCOLATE INSTANT BREAKFAST
Source: Choice Cooking, Canadian Diabetes Assoc. 1986

1 cup fat free milk
1 egg (pasteurized egg product)
1/2 small banana or ripe pear, peeled
2 tsp Chocolate or Mocha Sauce (recipe follows)
1/2 tsp vanilla

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 minute or until frothy.

Makes 1 serving (about 1 1/2 cups)

Per serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein choice, 2 milk choices 2%, 1 fruit & veg. choice. Per half serving, 3/4 cup: 2 milk choices, 103 calories.

CHOCOLATE OR MOCHA SAUCE

2 tsp cornstarch
1/2 cup unsweetened cocoa powder
2 cups cold water (or 2 cups strong coffee for Mocha Sauce)
8 tsp granulated artificial sweetener
2 tsp vanilla

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 tbsp per serving)

Per serving Chocolate or Mocha Sauce: 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).

Source: Choice Cooking, Canadian Diabetes Assoc. 1986