Elaine, one of our OFL's just contributed this recipe for sugar free chocolate syrup. I really like the idea of the mint in it, as one of my favorite ice creams (that is pre-Atkins days) was chocolate chip mint ice cream. So, it seems a little of this over Bryer's Carb Smart ice cream would be a wonderful substitute! You could even toss a few sugar free chocolate chips on it. So give this a try:
Hi Everyone! Have this wonderful recipe for chocolate syrup, better than Hersheys when made with dark cocoa:
•1/2 cup cocoa powder
•3/4 cup cold water
•3/4 cup equivalent in sugar substiture (I use Xylitol)
•30 chocolate mint leaves, rinsed, patted dry, and torn into pieces (You may substitute plain mint).
In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth. Add the sweetener and torn mint leaves and place the saucepan over medium heat.
Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes, until it begins to thicken and turn glossy. Strain or pull out mint leaves and keep in refrigerator.