Ingrients & Directions
1/2 c Sugar
1/4 c Dutch process cocoa
1 tb Plus 1 teaspoon cornstarch
1/2 c Evaporated skim milk
2 ts Vanilla extract
In small saucepan, stir together sugar, cocoa and cornstarch; stir in
evaporated milk. Cook over low heat, stirring constantly with wire whisk,
until mixture boils; continue cooking and stirring until thickened and
smooth. Remove from heat; stir in vanilla. Serve as warm or cold sauce with
fresh fruits and cake, if desired. Refrigerate leftover sauce. Serves 6.
Calories: 85, Fat: 0 grams per serving.
Yields
1 Servings