| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Diabetic, Chocolate, Marinades, Salsa & sau |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Fresh lemon juice |
| 1/3 |
c |
Unsweetened cocoa powder; plus |
| 1 |
tb |
Unsweetened cocoa powder |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
1. In a small saucepan, combine the sugar, water and lemon juice. Cook over
medium heat, stirring with a wooden spoon until the sugar dissolves.
Increase the heat to high and bring the syrup to a boil. Boil for 1 minute.
2. Remove the pan from the heat. Whisk in the cocoa powder and butter until
blended and slightly thickened. Cool to room temperature. Strain into a
serving bowl and stir in the vanilla. Cover with plastic wrap and
refrigerate until ready to serve. The sauce will keep up to 2 weeks in the
refrigerator. Makes about 1 cup sauce.
Yield: 8 servings. Serving size: 1 slice with 1 Tbsp Dark and Divine
Chocolate Sauce. Nutrition per serving: Calories: 295. Carbohydrate: 48 g.
Protein: 8 g. Fat: 8 g. Saturated fat: 5 g. Cholesterol: 130 mg. Dietary
fiber: trace. Sodium: 121 mg. Exchanges: 2 carbohydrate, 1 fat.
from QUICK & EASY MEALS AND MENUS
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html
By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster
v2.0l.
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