Indulge in hot chocolate without splurging on fat and calories. By reducing the amount of chocolate chips and adding baking cocoa, you’ll get a delicious taste that’s better for you. The whole-milk substitutes are non-fat and boost the calcium by 20%.
2 1/2 cups whole milk >
2 1/2 cups fat-free (skim) milk plus 1/2 cup fat-free half-and-half
1 cup semisweet chocolate chips >
1/4 cup semisweet chocolate chips plus 2 tablespoons each sugar and unsweetened baking cocoa
Nutritional Highlights
320 (before)
160 (after)
18 g (before)
4 g (after)
10 g (before)
2 1/2 g (after)
10 min |
10 min |
4 servings (about 3/4 cup each) |
2 tablespoons sugar
2 tablespoons unsweetened baking cocoa
2 1/2 cups fat-free (skim) milk
1/2 cup fat-free half-and-half
1/4 cup semisweet chocolate chips (1 1/2 oz)
1/2 teaspoon vanilla
1
In 2-quart saucepan, mix sugar and cocoa. Stir in milk and half-and-half until blended. Cook and stir over medium heat until thoroughly heated (do not boil). Remove from heat.
|
2
Add chocolate chips; stir constantly with wire whisk until chips are melted and mixture is smooth. Stir in vanilla. To serve, pour hot chocolate into 4 cups.
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Nutritional Information
3/4 cup:
Calories 160 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 22g); Protein 6g
% Daily Value
Vitamin A 6%; Vitamin C 0%; Calcium 25%; Iron 2%
Exchanges
1 Other Carbohydrate, 0 Milk, 1 Skim Milk, 1/2 Fat
Carbohydrate Choices
1 1/2
