- 1/2 cup sugar
- 3 tablespoons fat-free milk
- 1 tablespoon baking cocoa
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- In a saucepan, combine sugar, milk, cocoa and corn syrup. Bring to a boil; boil 1 minute. Remove from the heat; stir in vanilla. Best served immediately. Serve as a dip for fruit, or pour over frozen yogurt or angel food cake. Yield: 1/3 cup.
Originally published as Low-Fat Chocolate Sauce in Taste of Home February/March 1995, p44
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Reviewed Jan. 16, 2014
Too sugary and thin for me.