Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 2 tablespoons | Cocoa |
| 1 tablespoon | Cornstarch |
| 1 cup | Skim milk |
| ½ teaspoon | Vanilla |
| \N \N | Artificial sweetener to equal 1/3 cup sugar |
SOURCE: Sugar Free...That's me...by Judith S. Majors, copyright 1978, ISBN #: 0-345-28708-8, Library of Congress Catalog Card #78-74029.
Formatted into MM by Ursula R. Taylor.
Mix all ingredients until well blended in suacepan. Cook over medium heat stirring constantly until slightly thickened. Remove from heat and set pan in ice water and stirl until completely cold. Sauce thickens as it cools.
If not cooled over ice, the chocolate sauce will get a pudding-like skin and be rubbery.
I like this over ice cream of for a fancy dessert over puff shells that have been filled with ice cream...(This note was in the cookbook just under the recipe.)
Makes 1 cup. 1 Tbsp. = 25 calories and is ½ fat exchange.