* Crossposted from: LOW-FAT
 >>> Part 2 of 2...
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Where's-The-Fat Chocolate Sauce
 Categories: Sauces, Low-fat
      Yield: 1 batch
 
    3/4 c  Sugar
    1/3 c  Unsweetened cocoa powder
      4 ts Cornstarch
    2/3 c  Evaporated skim milk
      1 ts Vanilla
---------------------------------SPOON OVER---------------------------------
           Low-fat ice cream or
           Frozen yogurt or
           Angel food cake
---------------------------------GARNISHES---------------------------------
           Fresh fruit such as:
           Strawberries
           Raspberries
           Peaches
           Apricots
 
  In a small saucepan, stir together sugar, cocoa powder and cornstarch. Add
  milk.  Cook and stir over medium heat until thickened and bubbly. Cook and
  stir for 2 minutes more.  Remove from heat. Stir in vanilla. Serve the
  sauce warm or cool.
  
  Yield: About 1 cup sauce.
  
  Note: You can refrigerate any remaining sauce, covered, for up to 1 week.
  Reheat, uncovered, in your microwave oven on 100 percent power (high) until
  warm.  Allow 30 to 60 seconds for 1/4 cup and 1/2 to 1 1/2 minutes for 1/2
  cup.
  
  Nutritional information per tablespoon of sauce: 55 cal., 0 g fat, 0 mg
  chol., 1 g pro., 12 g carbo., 0 g fiber, 13 mg sodium.  RDA: 4 percent
  calcium, 1 percent iron, 1 percent vit. A, 0 percent vit. C.
  
  Byal writes: "Attention, chocoholics.  You can now stir up a fudgy
  chocolate sauce, completely free of fat, that rivals the real thing. Our
  fat-saving tips are simple.  Use unsweetened cocoa powder and evaporated
  skim milk instead of chocolate and cream.  To add silky thickness, stir in
  a little cornstarch.  For each tablespoon of sauce, you'll save more than
  100 calories and 9 grams of fat over hot fudge sauce."
  
  From Nancy Byal's "Fudge a Little with Chocolate Sauce" article for The
  Associated Press, in "The (Elizabethtown, KY) News-Enterprise," 09/15/94.
  Pg. D2.  Posted by Cathy Harned. From: Cathy Harned
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