Perfect for topping ice cream, this is a great standby, all-purpose chocolate sauce. Or simply set out a bowl of the sauce and dip pound cake, strawberries or other fruit into it.
NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Diabetes Appropriate
Servings: 26
Yield: about 1 2/3 cups
Total Time: 15 minutes
To Make Ahead: Refrigerate in an airtight container for up to 1 week. Reheat in a saucepan over low heat, stirring often.
Ingredients:
- 1 cup low-fat milk
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon butter
- 1 1/2 ounces bittersweet or semisweet chocolate chopped
- 1/2 teaspoon vanilla extract
Directions:
1. Combine milk, sugar, cocoa and butter in a small saucepan. Cook over medium heat, whisking constantly, until it comes to a simmer. Remove from heat, add chocolate and vanilla and stir until the chocolate melts. Serve warm or let stand 10 minutes for a thicker sauce.
Recipe Nutrition:
Per tablespoon: 34 calories; 1 g fat (1 g saturated fat, 0 g monounsaturated fat); 2 mg cholesterol; 6 g carbohydrate; 1 g protein; 1 g fiber; 5 mg sodium; 25 mg potassium
1/2 Carbohydrate Servings
Exchanges: 1/2 other carbohydrate
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