---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CHOCOLATE TOPPING
  Categories: Diabetic, Cakes
       Yield: 3 Cups
  
       3 c  Skim milk;
       2 oz Baking chocolate;
       3 tb Cornstarch;
     1/2 c  Granulated sugar replacement
       1 ts Salt;
       2 tb Butter;
       2 ts Vanilla extract;
  
   Combine milk, chocolate, cornstarch, sugar replacement and salt in
   saucepan. Bring to a full boil, and boil for a 2 to 3 minutes; remove from
   heat.  Stir in the butter and vanilla. Food Exchange per serving: 2 tb. 1
   FAT EXCHANGE; CAL: 2 TB: 35; Source: The Diabetic Chocolate Cookbook by
   Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her