DIABETIC CHOCOLATE SYRUP

1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sucaryl

To make DIABETIC CHOCOLATE SYRUP, Combine cocoa, water, and salt in a saucepan. Mix until smooth.
Bring to a boil and simmer gently until smooth and thick. Allow cooling
10 minutes. Add vanilla and sweetener. Store covered in refrigerator.
Stir well before using. One tablespoon equals 9 calories.

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