This decadent sauce takes only minutes to prepare. Fat free "dippers" for this dessert fondue include cubes of angel food cake, marshmallows, fresh strawberries, banana slices, dried apricots and pretzels. Leftover sauce keeps well in the refrigerator and can also be served with frozen yogurt or ice cream.
- 2 cups fat free evaporated milk
- 6 tablespoons soft canola margarine
- 1 1/3 cups granulated sugar
- 1 1/3 cups dark brown sugar
- 1 1/3 cups unsweetened cocoa powder
- Pinch of salt
- 1 tablespoon vanilla extract
Heat the milk in a double boiler over moderate heat. Add the margarine and allow to melt.
Add sugars and stir until completely dissolved.
Whisk in cocoa and salt until the mixture is smooth. Remove from heat.
Stir in vanilla extract.
Strain. Transfer to fondue pot with warmer.
Serve with plates, forks and a platter of bite-size "dippers" of fresh or dried fruit, cubes of angel food cake, marshmallows or pretzels.
Refrigerate any leftover sauce.
Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D.
Serving size = 4
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
763 calories; 20g total fat; 10mg cholesterol; 363mg sodium; 145g carbohydrates; 9g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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