Bittersweet Chocolate Sauce Recipe
Diabetic Friendly Recipe
Skim milk keeps the fat out of this bittersweet chocolate sauce while Dutch process or unsweetened cocoa gives a rich, bittersweet chocolate flavor.
3/4 cup skim milk
3/4 cup baking cocoa
2 tablespoons butter or margarine
2 teaspoons vanilla
1 cup measurable sweetener (such as Stevia)
Gradually stir milk into cocoa in a small saucepan; add margarine and cook over medium heat just to simmering, stirring frequently.
Stir in vanilla; cool. Stir in sweetener; refrigerate.
Serve chocolate sauce over frozen yogurt or sliced fruit.
- If chocolate sauce is not completely smooth, process in blender or food processor 30 to 60 seconds.
- It is important to use a good, quality cocoa in this recipe for the best flavor possible. Gourmet Baking Cocoa is 100 percent cocoa. No extra additives, just cocoa processed with Alkali, which is why we recommend it.
Try this sauce over a batch of home made French Vanilla Ice Cream!
Serving size: 1-1/2-tablespoon
Calories: 45; Fat: 3g; Protein: 2g; Carbohydrates: 5g
Exchange: 1 Fat