Chocolate Instant Breakfast

1. 1

   Combine milk, egg, banana, sauce and vanilla in a blender.

2. 2

   Blend at high speed 1 minute or until frothy.

3. 3

   Chocolate Sauce: Combine cornstarch and cocoa.

4. 4

   Whisk into cold water in a saucepan until there are no dry bits.

5. 5

   Cook, stirring frequently, until mixture comes to a boil.

6. 6

   Stir 1 minute until mixture thickens.

7. 7

   Remove from heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool.

8. 8

   Store in clean jar in refrigerator up to 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.