From: kyoung@prstorm.bison.mb.ca (kyoung)

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

SEMISWEET DIPPING CHOCOLATE
===========================
(Yield: 1 cup (250 mL))

Ingredients:
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1 cup      (250 mL) nonfat dry milk powder    
1/3 cup    (90 mL) cocoa                      
2 tblsp    (30 mL) paraffin wax               
1/2 cup    (125 mL) water                     
1 tblsp    (15 mL) liquid shortening          
1 tblsp    (15 mL) liquid sugar replacement   

Instructions:
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Combine milk powder, cocoa and wax in food processor or blender;
blend to soft powder. Pour into top of double boiler and add water,
stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, and cook and stir until wax pieces are completely
dissolved and mixture is thick, smooth and creamy. Remove from heat.
Stir in sugar replacement and let cool slightly. Dip candies
according to recipe. Shake off excess chocolate. Place on very
lightly greased waxed paper and allow to cool completely. (If candies do
not remove easily, slightly warm the waxed paper over electric burner or
with clothes iron.) Store in a cool place.

Exchange full recipe: 3 low-fat milk
Calories full recipe: 427