Subject: Low-Fat Chocolate Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sun May 14 2000 - 04:30:40 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a true one from reader Sherry Middlemis-Brown:
I raised laying hens so as to enjoy the high quality, low cholesterol,
fresh eggs that cannot be bought in the grocery store. We had an
assortment of Rhode Island Reds, Bantams, Plymouth Rocks and whatever
the broody hen and our rooster produced without human interference.
The long and short of it is, most of our eggs were colored a rich
brown on their smooth strong shells.
My daughter, then age 7 years, had a friend from town over for the
day. She had neglected her chore of collecting the morning eggs and
so took her friend out to the hen house to help her. Within a few
minutes, the friend came hurrying over to me in the garden with a
stricken look on her face. She held several eggs out to me and
exclaimed, "I helped collect the eggs, but I'm afraid that they are
all rotten!" I questioned why she thought they were rotten and here
reply was, "They are all brown!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
A low-fat recipe for chocolate sauce that tastes as good as the real
thing is one of the holy grails of diet conscious chocolate lovers.
To be perfectly honest, I don't know that such a thing exists, but
this recipe makes an excellent substitute.
Low-Fat Chocolate Sauce
4 Tbs (60 ml) sugar
4 Tbs (60 ml) unsweetened cocoa
2 tsp (10 ml) cornstarch (cornflour)
1 cup (250 ml) water
1 tsp (5 ml) vanilla extract
Combine all ingredients in a small saucepan and bring to a boil over
moderate heat, stirring constantly. Boil for 1 minute, stirring
constantly. Remove from heat and cool, stirring occasionally. May be
frozen for up to 2 months. Makes about 1 cup, to serve 6 to 8.
This archive was generated by hypermail 2b28 : Thu Jun 01 2000 - 00:00:03 EDT