1/2 cup unsweetened Dutch process cocoa
1/4 cup granulated sugar substitute
2 1/2 cups 1% milk
Up to 1 day before you plan to serve, in a medium saucepan and using a small strainer, sift the cocoa to remove any lumps. Add the sugar substitute and 1/2 cup of the milk and stir to form a smooth paste. Using a whisk, slowly add the remaining 2 cups milk and cook over medium heat, whisking constantly, until the ingredients are thoroughly incorporated and the mixture is smooth, 2 to 3 minutes. Let cool off the heat, then pour the mixture into an ice cube tray and freeze for a minimum of 8 hours.
Before serving, put the blender canister in the freezer to chill for 1 hour. Remove the frozen cubes and add to the chilled blender canister. Add 2 tbsp. water and, beginning on low speed, break up the cubes, then increase to high speed and process until smooth and slushy. (This will take several minutes.) Serve immediately in frozen coffee cups or chilled wine glasses.
14.06 g Carbs That Count, 17.63 g Total Carbs, 3.57 g Fiber, 1.87 g Sat Fat, 7.12 g Protein, 106 Calories