- 3/4 cup sugar
- 1/2 cup baking cocoa
- 2-2/3 cups plus 2 tablespoons 1% milk, divided
- In a saucepan, combine sugar and cocoa. Gradually stir in 2-2/3 cups milk; cook and stir over low heat until sugar is dissolved. Pour into a shallow pan or ice cube trays. Cover and freeze for 6 hours or overnight.
- Break frozen mixture into chunks; place in a blender or food processor. Add remaining milk; cover and process until smooth and slushy. Yield: 6 servings.
Originally published as Fudge Slush in Light & Tasty June/July 2002, p53
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