Pioneer Corn Starch Cream
|Baking chocolate||2 Ounce|
|Skim milk||3 Cup (48 tbs)|
|Granulated sugar replacement||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
Melt baking chocolate in top of double boiler over simmering water; add skim milk.
Stir until well blended.
In shaker bottle or bowl combine the sugar replacement, cornstarch and salt with water.
Shake or stir to blend well.
Add to chocolate-milk mixture in double boiler.
Cook and stir until thickened.
Cook 20 minutes longer.
Remove from heat, add vanilla extract and margarine.
Spoon into serving dishes and press waxed paper directly to cream surface.
Remove paper before serving.