Hot Chocolate with Splenda

So, gestational diabetes has reared its low-carb head in my life again. Frustrating. Sugar-less. Difficult around the holidays!

I love chocolate and baby, it's cold outside. Naturally, hot chocolate would be on the menu. I decided to try making my own with Splenda, and you'd never know the difference!

This is the recipe on the container of Hershey's Cocoa (you know, the unsweetened powder you know you tried as a kid because you thought it would taste like chocolate) with 2 T  Splenda substituted for 2 T sugar. That amount of Splenda is a "free food" so you don't have to count those carbs, but you do have to count the carbs in your milk.

"Perfectly Chocolate" Hot Cocoa with Splenda
2 T Splenda
2T Hershey's Cocoa
Dash salt
1 cup milk
1/4 t vanilla extract

1. Mix sugar, cocoa and salt in large mug.
2. Heat milk in microwave at HIGH (100%) 1-1/2 min or until hot.
3. Gradually add milk to cocoa mixture; stir well. Stir in vanilla.

NOTE: You really need to add the milk to the dry ingredients in your large mug. If you don't you'll be eating your cocoa.