| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Frosting |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Cocoa |
| 1/4 |
c |
Brown sugar; firmly packed |
| 1/2 |
c |
Buttermilk |
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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