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eBooks with 11,000 Recipes - Italian, Chinese, Cakes,
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008 -- CHOCOLATE SAUCE
3 tbsp. cocoa
4 tsp. cornstarch
1/3 c. instant dry milk
10 (1 gram) pkg. Equal
1/8 tsp. salt
1 tbsp. margarine
2 tsp. vanilla
Stir cocoa, cornstarch, dry milk and salt to blend in a small saucepan. Stir
water into dry mixture until smooth. Add margarine and cook and stir over low
heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Remove
from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into
a glass jar and refrigerate until used. Return to room temperature before
serving over ice cream or it may be heated gain to serve over cake or pudding.
2 tablespoons per serving. Calories 31, cholesterol 3 grams, protein 1 gram,
fat 2 grams, NA 52 milligrams. Food exchanges per serving, 1/2 vegetable. Low
sodium diets - omit salt.
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