Chocolate Drizzle Dessert Topping

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Minutes to Prepare: 5

Minutes to Cook: 20



2 tsp. corn starch 1/4 cup frosty water dash salt 1 ounce (square) unsweetened chocolate, chopped 1/3 cup Splenda 1/2 tsp butter.



Combine cornstarch and cold water. Pour straight into small nonstick saucepan. Add salt in addition chocolate. Cook on low heat until chocolate melts and mixture is dense. Remove from heat. Stir in Splenda and butter. Yield: 1/3 cup (5 1/3 Tablespoons) Serving Size: approx. one particular Tablespoon Calories per Tablespoon: 40 Diabetic Exchange: 1 fat Number of Helpings: 5. 3 Recipe submitted by SparkPeople user PWHATLEY.

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