| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
St. louis p, Post1 |
8 |
servings |
INGREDIENTS
| 4 |
lg |
Croissants |
| 3/4 |
c |
Granulated sugar |
| 2 |
tb |
All-purpose flour |
| 1/4 |
c |
Unsweetened cocoa powder |
| 1 |
pn |
Salt |
| 5 1/2 |
c |
Lowfat; (1 percent) milk |
| 2 |
tb |
Butter |
| 2 |
ts |
Vanilla |
| 1 |
lb |
Fresh strawberries |
INSTRUCTIONS
Warm or bake croissants as necessary. Meanwhile, in a 2-quart or
larger saucepan, stir together sugar, flour, cocoa powder and salt.
Place pot over medium heat; gradually add milk, whisking constantly
until well-blended and smooth. Continue to cook, stirring frequently,
until the sauce is thickened, about 5 to 6 minutes. Reduce heat to
low. Add butter; stir until melted and well-blended. Remove pan from
heat; stir in vanilla. Cut croissants in half. Serve 1/4 cup sauce
over each warm croissant half. Garnish each plate with 4
strawberries, whole or sliced. Yield: 8 servings.
Comments: Fresh pineapple chunks or raspberries can be substituted for
strawberries. Biscuits or crescent rolls can be used instead of
croissants. Leftover sauce may be refrigerated for a week and
reheated in the microwave.
Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Beverly Mills,
with Alicia Ross
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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