Chocolate Instant Breakfast


prep 0:05       total 0:05


1 servings



1 cup skim milk
1 egg
1/2 sm. banana or
ripe pear, peeled
2 tsp. chocolate sauce (see below)
1/2 tsp. vanilla

Chocolate Sauce

2 tsp. cornstarch
1/2 cup cocoa
2 cups cold water
2-2/3 tbsp. artifical sweetner granulues
2 tsp. vanilla


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

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.

Author's Comments

Mocha Sauce:
Substitute 2 cups strong coffee for water.

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