Combine sugar, cocoa, cornstarch, and instant coffee in a medium saucepan. Gradually stir in the milk. Bring the mixture to a boil over medium heat, stirring constantly, until it thickens. Remove from heat and stir in margarine and vanilla; keep stirring until margarine is melted. To serve, scoop 1/2 cup frozen yogurt into individual serving bowls, and top evenly with hot fudge sauce.
Calories: 177 calories, Carbohydrates: 36 g, Protein: 6 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 102 mg, Fiber: <1 g
Exchanges per serving: 2 starch, 1/2 fruit. Carbohydrate choices: 1/2.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.