2 Eggs;
1/2 c Granulated sugar replacement
1 ts Vanilla extract;
1/4 c Slim milk;
2 oz Baking chocolate; melted
ds Salt; 1 c Cake flour;
1/3 c Hazelnuts; coarsly chopped
Beat eggs until thick and lemon-colored. Gradually add sugar replacement. Beat in vanilla extract and skin milk. Add the melted chocolate, salt, and hazelnuts. Spread in well-greased, paperlined 11 x 17-in. pan. Bake at 350 degrees for 25 to 30 miuntes. Remove
from pan and cut into 1in squares. Food Exchange per serving: 2 squares: 1/2 STARCH/BREAD EXHANGE + 1 FAT EXCHANGE CALORIES; 2 SQUARES: 29(SAY WHAT) Source: The Chocolate Diabetes Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master