The recipe yield is:
Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/5 FAT EXCHANGE CAL: 25 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.