Chocolate Instant Breakfast Sauce
2 teaspoons cornstarch
1/2 cup cocoa
2 cups cold water
8 teaspoons artificial sweetener granulules
2 teaspoons 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.
MOCHA SAUCE Substitute 2 cups strong coffee for water.