Bittersweet chocolate sauce

Yield: 4 servings

Measure Ingredient
1 cup Sugar
1 cup Dutch process cocoa
1¼ cup Lowfat (1 percent)
Buttermilk
1 teaspoon Vanilla extract

Combine the sugar and cocoa in a heavybottom medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.

Yield: about 2⅛ cups

NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1⅕ g fat (14 percent calories from fat); 1½ grams protein; 15⅕ g carbohydrates; ½ mg cholesterol BAKERS' DOZEN ALICE MEDRICH SHOW #BD1A48

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