Chocolate Cookbook

Ingredients:

6 pkgs. chocolate Alba mix
9 tbsp. flour
1 tbsp. baking powder
2 pkgs. Sweet & Low
2 tbsp. chunky peanut butter
3/4 c. water
2 tbsp. honey

Directions:

Mix all ingredients together and pour into 8 inch square pan sprayed with Pam.  Bake at 350 degrees for 20 minutes.  Cool.  Cut into 6 squares.  Each square counts as one serving and counts as 1 m, 1/2 b, 1 fa, and 20 calories.

Line 13″x9″x2″ pan with a layer of graham cracker squares.  Prepare 1 large (6 oz.) package of instant sugar-free chocolate pudding as directed on the package. 

Spread over graham cracker layer.  Place in refrigerator to let set some.  Layer another layer of graham cracker squares over the pudding. 

Prepare a second package of chocolate pudding as above and spread over graham crackers.  Refrigerate. 

Torte may be topped with whipped cream or Dream Whip when served.  This easy dessert is one that diabetics may enjoy.