Yield: 1 batch
|⅓ cup||Unsweetened cocoa powder|
|Low-fat ice cream or|
|Frozen yogurt or|
|Fresh fruit such as:|
|⅔ cup||Evaporated skim milk|
|Angel food cake|
In a small saucepan, stir together sugar, cocoa powder and cornstarch. Add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Stir in vanilla. Serve the sauce warm or cool.
Yield: About 1 cup sauce.
Note: You can refrigerate any remaining sauce, covered, for up to 1 week. Reheat, uncovered, in your microwave oven on 100 percent power (high) until warm. Allow 30 to 60 seconds for ¼ cup and ½ to 1½ minutes for ½ cup.
Nutritional information per tablespoon of sauce: 55 cal., 0 g fat, 0 mg chol., 1 g pro., 12 g carbo., 0 g fiber, 13 mg sodium. RDA: 4 percent calcium, 1 percent iron, 1 percent vit. A, 0 percent vit. C.
Byal writes: "Attention, chocoholics. You can now stir up a fudgy chocolate sauce, completely free of fat, that rivals the real thing.
Our fat-saving tips are simple. Use unsweetened cocoa powder and evaporated skim milk instead of chocolate and cream. To add silky thickness, stir in a little cornstarch. For each tablespoon of sauce, you'll save more than 100 calories and 9 grams of fat over hot fudge sauce."
From Nancy Byal's "Fudge a Little with Chocolate Sauce" article for The Associated Press, in "The (Elizabethtown, KY) News-Enterprise," 09/15/94. Pg. D2. Posted by Cathy Harned.
From: Cathy Harned Date: 09-25-94