16 servings (2 tbsp each)
Ingredients:
8 tbsp splenda
8 tbsp unsweetened cocoa powder
1 tbsp espresso powder (or instant coffee)
1 tbsp cornstarch
1 pinch salt
1 cup almond milk
1 tbsp vanilla extract
Directions:
In a small saucepan, combine sweetener, cocoa, espresso powder, cornstarch and a pinch of salt.
Stir in as almond milk and whisk constantly over low heat until mixture comes to a boil.
Whisk for 1-2 minutes longer until thickened.
Serve warm or cold.
Suggested Serving: The espresso powder/instant coffee is optional. I like the flavour, it accentuates the chocolate. Delicious over pancakes, waffles, desserts or mixed into hot or cold milk
How long can this be kept after prepared?
Hi Barbara, I often put my usual serving in. If you are on WW, it's easy enough to figure this out as you can enter the recipe in your recipe builder (or save it if you are a Canadian WW member) and it figures it out for you. If you are not in WW it would be very hard to do. This particular recipe 1 tbsp = 0 points, 2 up to 4 tbsp = 1 point and 4 up to 6 tbsp = 2 points. It would be very difficult for me to put all the servings and their point values for every recipe.
Wondering if you could provide some direction when this starts to have points.
Many people might want to use 2 tablespoons or even 3. Since we're not sure how the points are calculated, it would be helpful to know...If possible. I've wondered this with other 0-point recipes you've created...