Chocolate Sauce2 Recipe
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Chocolate Sauce2
2 tsp cornstarch
1/2 cup cocoa
2 tsp vanilla extract
artificial sweetener, equivalent to 8 teaspoons sugar.
1. Whisk the cornstarch and cocoa into 2 cups of cold water in a
saucepan. Bring to a boil, whisking constantly, and cook over medium-low
heat until thickened, about 2 minutes.
2. Remove from the heat and stir in the vanilla extract and sweetener.
Store in a screw-top jar in the refrigerator for up to six weeks.
This is a good sauce as a topping over ice cream, cake or poached pears,
or stir some into a glass of milk for a quick pick me up chocolate drink.
Yield: 2 1/4 cups Exchanges: Free Serving size: 3 tablespoons
Nutrition per serving: 16 calories, 2 g carbohydrate, 1 g protein, 1 g
fat, trace saturated fat, 0 mg cholesterol, 1.5 g dietary fiber, trace
sodium.
Mocha Sauce:
Substitute 2 cups strong coffee for the water in the above recipe.
Posted to RecipeLu by pdemcher@eapema.state.pa.us on May 29, 98,
converted by MC_Buster. |
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