Tip by Mayo Clinic staff
Dietitian:
In this recipe, flax seeds are used in place of eggs and can be made vegan with soy milk.
To make this plant, use a milk substitute.
Number of copies
Serves 6
- Low Sodium
- Low Fat
Raw
- 1 tablespoon ground flax seeds (flax meal)
- 3 tablespoons espresso
- 2 1/4 cups skim milk, divided
- 2/3 cup sugar, divided
- 2/3 cup unsweetened cocoa powder
- Calories 169
- Total Fat
1 g
- Trans Fat
- Monounsaturated fat
- Cholesterol
- Sodium
- Dietary Fiber
- Protein
- Milk and dairy products
- Sweets, desserts and other carbohydrates
1/8 teaspoon salt
1 tsp vanilla extract 2 tablespoons cornstarch
Directions
In a medium rice bowl, use a fork to lightly beat flax seeds (flax meal) with warm espresso. Set aside.
In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a boil over medium heat, stirring occasionally.
Meanwhile, in a medium bowl, whisk remaining 1/3 cup sugar, cocoa powder, and cornstarch. Then add the remaining 3/4 cup milk and whisk until combined. Stir the boiling milk mixture into the cocoa mixture.
Return mixture to saucepan and bring to a boil over medium heat, stirring constantly, until thick and glossy, about 3 minutes. Remove from fire.
Stir about 1 cup of the hot cocoa mixture into the beaten flax seeds. Add this mixture to the skillet and cook over medium-low heat, stirring constantly, until steamed and thickened, about 2 minutes. Do not let the mixture boil. Stir in vanilla. Serve hot.
Nutrition analysis per serving
Saturated Fat Trace
0 g
2 mg
86 mgTotal Carbohydrates 35 g
2g
- Added sugar
- 22 g
5 g
DIABETES I AL PLAN CHOICE
1/2
2
by Chef at Mayo Clinic’s Dan Abraham Center for Healthy Living.
August. February 2, 2022
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