Our family received this delicious recipe from a dear friend. The thick sauce is not too sweet and makes a delightful topping for most desserts. Serve it warm over ice cream, cake or fruit. —Leah Ramage of Saskatoon, Saskatchewan
- 3/4 cup sugar
- 1/4 cup baking cocoa
- 1 tablespoon cornstarch
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- Reduced-fat ice cream
- In a small saucepan, combine the sugar, cocoa and cornstarch. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.
- Remove from the heat; stir in vanilla. Serve warm over ice cream. Refrigerate leftovers. Yield: 3/4 cup.
Originally published as Buttermilk Chocolate Sauce in Light & Tasty October/November 2003, p27
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