Sift flour, baking soda and salt together. Cream shortening and sugar replacement unitl light and fluffy. Add egg and beat well. Add chocolate, peppermint oil and vanilla and blend thoroughly. Beat in yogurt. Add flour mixture and milk alternately in small amounts. Beat well after each addition. Pour batter into two well-greased 9-in. pans or one 9" X 13" pan. Bake at 350 degrees for 30 to 40 minutes or until cake tests done. Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 82; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Sweet one (29g)|
|Recipe Makes: 24 Sweet one|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.9mg||2 %|
|Sodium 58.8mg||2 %|
|Potassium 30.6mg||1 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 15.6g|
|Protein 2g||3 %|
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Calories per serving: 76
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