2    Eggs;

    1/2 c  Granulated sugar replacement

      1 ts Vanilla extract;

    1/4 c  Slim milk;

      2 oz Baking chocolate; melted

        ds Salt;
      1 c  Cake flour;

    1/3 c  Hazelnuts; coarsly chopped

  Beat eggs until thick and lemon-colored.  Gradually add sugar
  replacement. Beat in vanilla extract and skin milk.  Add the melted
  chocolate, salt, and hazelnuts.  Spread in well-greased, paperlined
  11 x 17-in. pan. Bake at 350 degrees for 25 to 30 miuntes.  Remove

  from pan and cut into 1in squares.
  Food Exchange per serving: 2 squares:  1/2 STARCH/BREAD EXHANGE + 1
  FAT EXCHANGE   CALORIES; 2 SQUARES:  29(SAY WHAT)
  Source: The Chocolate Diabetes Cookbook by Mary Jane Finsand
  Brought to you and yours via Nancy O'Brion and her Meal-Master