2003 Fudge Slush

By boandozzy

One serving (1/2 cup) equals 164 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 61 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.

Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.

Originally published as Fudge Slush in Light & Tasty June/July 2002, p53

Ingredients

• 3/4 cup sugar
• 1/2 cup baking cocoa
• 2-2/3 cups plus 2 tablespoons 1% milk, divided

Preparation

Step 1

In a saucepan, combine sugar and cocoa. Gradually stir in 2-2/3 cups milk; cook and stir over low heat until sugar is dissolved. Pour into a shallow pan or ice cube trays. Cover and freeze for 6 hours or overnight.

Break frozen mixture into chunks; place in a blender or food processor. Add remaining milk; cover and process until smooth and slushy. Yield: 6 servings.