INGREDIENTS

INSTRUCTIONS

Date: Wed, 17 Apr 96 10:16:43 EDT  From: jayne@ejv.com (Jayne Spielman)
Adapted from "Low Fat and Loving It" by Ruth Spear  I found this recipe
a long time ago in the New York Times and recently  tried it. I liked
the outcome and actually ate it with ff sorbet and  also by the
spoonful. It's possible that some people who like to  experiment could
suggest improvements, like added flavorings or  extracts or honey.
Depending on the temperature served, it could also  be a sauce or the
base of some kind of mousse. Don't worry about the  buttermilk
contributing a strong flavor, IMHO, the flavor was more  sweet and
cocoa-ey.  Combine cocoa and brown sugar in a saucepan.  Gradually add
buttermilk, stirring Cook (low-to-medium heat) until sugar dissolves,
whisking to remove lumps. Remove from heat. The sauce will thicken as
it cools. Store in refrigerator in tightly sealed container. Makes
about 3/4 cup sauce/frosting.  FATFREE DIGEST V96 #107  From the
Fatfree Vegetarian recipe list.  Downloaded from Glen's MM  Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 18.8mg
Potassium: 86.9mg
Carbohydrates: 9.6g
Fiber: 1.2g
Sugar: 7.5g
Protein: 1.2g