| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Dutch process cocoa |
| 1 |
tb |
Plus 1 teaspoon cornstarch |
| 1/2 |
c |
Evaporated skim milk |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
In small saucepan, stir together sugar, cocoa and cornstarch; stir in
evaporated milk. Cook over low heat, stirring constantly with wire whisk,
until mixture boils; continue cooking and stirring until thickened and
smooth. Remove from heat; stir in vanilla. Serve as warm or cold sauce with
fresh fruits and cake, if desired. Refrigerate leftover sauce. Serves 6.
Calories: 85, Fat: 0 grams per serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lee Theis
<theis@geocities.com> on Nov 11, 1997
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