1/2 square unsweetened chocolate
2 tsps Splenda
1/4 tsp ground cinnamon
1 c milk
Place all ingredients in top of double boiler and heat until chocolate melts. Whip vigorously untl a good foam forms on top. Top with whipped cream and an additional sprinkle of cinnamon.
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Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
June 18th, 2009 at 5:12 am
I’m glad you decided to leave some of your recipes, though I understand why you removed most of them. Too bad I didn’t know about your site until afterwards! I’m not diabetic, but I am trying to eat healthier and am learning to cook for others with certain allergies and health issues.
Anyways, just wanted to give a compliment to your blog (love the image of the chef at the top of the pages!) and to this recipe in particular.
After trying cinnamon in hot chocolate, I don’t like to have it any other way!