Low Fat Chocolate Honey Fudge Sauce Food

RICH FAT-FREE CHOCOLATE FUDGE SAUCE

Steps:

• In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
• Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
• Remove from heat and stir in vanilla.
• Serve warm or cold.
• Delicious!

CHOCOLATE FUDGE SAUCE

Steps:

• Melt the butter in a medium saucepan. Add the water, cream, and honey and bring to a simmer over moderately high heat. Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top. Let stand until the chocolate melts, 1 minute, then stir until smooth. Stir in the rum.

LOW FAT CHOCOLATE HONEY FUDGE SAUCE

Steps:

• Place the cocoa in a small pan.
• Add liquid Butter Buds and the water. Heat, stirring constantly.
• Add the honey. Boil and stir for 1 minute.
• Remove from the heat and stir in the marshmallows and the vanilla. Stir till the marshmallows are melted and the sauce is smooth.
• Serve over frozen yogurt.

LOW FAT CHOCOLATE-FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350°F
• Coat a 1 1/2- to 2-quart baking dish with cooking spray.
• Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.
• Whisk egg, milk, oil and vanilla in a glass measuring cup.
• Add to the flour mixture; stir with a rubber spatula until just combined.
• Fold in chocolate chips, if using.
• Scrape the batter into the prepared baking dish.
• Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
• Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.

CHOCOLATE HONEY FONDUE/CHOCOLATE HONEY SAUCE

Steps:

• Melt all ingredients together in the top of a double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly.
• Can be stored in fridge, tightly covered, for up to 1 month.

LOW-FAT CHOCOLATE SAUCE

Steps:

• In a saucepan, combine sugar, milk, cocoa and corn syrup. Bring to a boil; boil 1 minute. Remove from the heat; stir in vanilla. Best served immediately. Serve as a dip for fruit, or pour over frozen yogurt or angel food cake.

LOW-FAT/ LOW-CALORIE CHOCOLATE FUDGE

Steps:

• In a 3-quart saucepan, combine the sugar, milk, cocoa, and corn syrup.
• Heat on medium heat until the mixture reaches 240°F stirring constantly.
• Take the mixture off the heat and add butter and vanilla.
• Let cool to 110°F and then stir until mixture loses its gloss.
• Spoon into a foiled 9x13-inch pan and let harden.
• Cut into squares.