You don't have to cross chocolate off your dessert menu, thanks to recipes like this one from Deanne Bagley, "It's simple to satisfy you sweet tooth by draping low-fat pound cake or fat-free ice cream with this rich glossy sauce," she writes from Bath, New York. "Use it to make hot chocolate, too...or as a dip for fresh fruit."
- 1/2 cup packed brown sugar
- 1/2 cup baking cocoa
- 1 tablespoon cornstarch
- 1/2 cup reduced-fat milk
- 1/4 cup strong brewed coffee
- 1 teaspoon vanilla extract
- In a large saucepan, combine the brown sugar, cocoa and cornstarch. Stir in milk and coffee until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in vanilla. Store in the refrigerator. Yield: 8 servings.
Originally published as Dark Chocolate Sauce in Light & Tasty June/July 2002, p23
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