Serves: 12
Total Calories: 19
This recipe is from The New Diabetic Cookbook, by Mabel Cavainani (Contemporary Books, 1984). It's nice to have an alternative to fudge sauce that's appropriate for diabetics on special occasions.
1. Stir together 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 2 minutes, stirring constantly. Remove from heat.
2. 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 reheat to serve on cake or puddings.
Food exchanges per 2-tablespoon serving: ¼ MILK, trace FAT
This Chocolate Sauce recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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