Hot Fudge Sauce
Low Fat Recipe
Two variations of Hot Fudge Sauce made virtually fat free. One is thickened with evaporated milk, the other arrowroot.
Hot Fudge Sauce I
A delicious Fat Free Hot Fudge! For sugar-free sauce skip sugar at the start and stir in nutrasweet spoonable on at the end with the vanilla.
3/4 cup sugar
1/3 cup cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla
In a small saucepan stir together the sugar, cocoa, cornstarch and evaporated skim milk. Cook and stir constantly until sauce is bubbly and thick. Cook and stir two minutes more. Remove from heat and stir in 1-teaspoon vanilla.
For sugar-free sauce skip sugar at the start and stir in nutrasweet spoon on at the end with the vanilla. 4 servings
Hot Fudge Sauce II
This hot fudge sauce, sans cocoa butter (cocoa powder is used instead), has a slightly powdery finish and less richness than its higher-fat counterparts, but it will certainly satisfy chocolate cravings.
5 tablespoons warm water
3 tablespoons unsweetened cocoa powder
4 tablespoons brown sugar
1 tablespoon arrowroot, mixed with 2 tablespoons water
Pour the water, cocoa powder and sugar into a small saucepan and stir over low heat until dissolved. Remove from heat.
Stir in arrowroot mixture, return to the heat and whisk until thickened. Remove from the heat and whisk until smooth.
Recipe Note: Unsweetened cocoa powder does not contain cocoa butter, and so has substantially less fat than chocolate.
Recipe makes 3/4 cup
Serving size: 2 tablespoons
Calories:: 75; Fiber: 2g; Total Fat: 1g; Saturated fat: 1g; Total Cholesterol: 0mg; Sodium: 5mg
- There are two types of cocoa powder available in supermarkets today: alkalized and non-alkalized, or natural. The latter is lighter in color and bolder in flavor, but both types have their roles in cooking and baking -- one is not better than the other. Use the type of cocoa powder specified in the recipe; if none is specified, it's okay to use either.
- Cocoa powder can be added to baked goods for a chocolatey flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook.
- Dutched cocoa powder or Dutch cocoa is produced by adding an alkali to the press cake to mellow the flavor and make the color less intense. Dutch cocoa is alkalized to remove the natural acidity so it is important to read baking recipes that call for cocoa carefully, as replacing natural with Dutch cocoa can cause a baked good to rise poorly or unevenly.
Did You Know?
Surprisingly low in calories and fat, flavorful cocoa is the only chocolate baking ingredient approved by the American Heart Association for use in fat-restricted diets.
Quick Cocoa Tip
When you haven't any unsweetened chocolate in the house, make one ounce by adding one-tablespoon fat to three-tablespoons cocoa.