Buttermilk Chocolate Sauce Recipe
- 3/4 cup sugar
- 1/4 cup baking cocoa
- 1 tablespoon cornstarch
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- Reduced-fat ice cream
- 1. 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.
- 2. Remove from the heat; stir in vanilla. Serve warm over ice cream. Refrigerate leftovers. Yield: 3/4 cup.
One serving (1 tablespoon sauce, calculated without ice cream) equals 62 calories, trace fat (trace saturated fat), 1 mg cholesterol, 16 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.