Where's-the-fat chocolate sauce

Yield: 1 batch

Measure Ingredient
¾ cup Sugar
⅓ cup Unsweetened cocoa powder
4 teaspoons Cornstarch
Low-fat ice cream or
Frozen yogurt or
Fresh fruit such as:
Strawberries
Raspberries
⅔ cup Evaporated skim milk
1 teaspoon Vanilla
Angel food cake
Peaches
Apricots

SPOON OVER

GARNISHES

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

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