Wheres-the-fat Chocolate Sauce Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
2/3 cup: Evaporated skim milk,
1/3 cup: Unsweetened cocoa powder,
1 tsp: Vanilla,
4 tsp: Cornstarch,
SPOON OVER
Low-fat ice cream or,
Angel food cake,
Frozen yogurt or,
GARNISHES
Fresh fruit such as:,
Peaches,
Strawberries,
Apricots,
Raspberries,
Directions:
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 1/4 cup and 1/2 to 1
1/2 minutes for 1/2 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, youll save more than 100 calories and 9 grams of fat over hot
fudge sauce."
From Nancy Byals "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
Source from luhu.jp
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 1/4 cup and 1/2 to 1
1/2 minutes for 1/2 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, youll save more than 100 calories and 9 grams of fat over hot
fudge sauce."
From Nancy Byals "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
Source from luhu.jp