This has been the coldest week in decades for the Heartland which puts us in the mood for a nice cup of hot cocoa. This week's Heartland Cook, Patty Bateman of Murphysboro shares a thrifty, low-fat recipe for hot chocolate so you can enjoy cup after cup of the sweet warmth without packing on the pounds.
96 oz. (12 cups) Non-fat dry milk
1 1/4 cup Splenda sweetener
1 cup Fat-free powdered creamer
1 cup Cocoa powder
Measure out cocoa powder, Splenda and fat-fat creamer. Pour one-fourth of the dry milk and a portion of the cocoa, splenda and creamer into a container with a lid. Close the lid and shake contents until well mixed. Repeat until all dry milk and cocoa contents are combined.
To make hot cocoa: Add 1/4 cup hot chocolate mix to 1 cup hot water. Mix and enjoy!