1 stephen ceideburg
1/4 cup skim milk
1/4 cup dutch process or unsweetened cocoa
2 tbsp margarine
2 tsp vanilla
1/2 cup nutrasweet spoonful
Directions
An ideal topping for frozen yogurt or slices of fresh fruit, you can
make this sauce fast and turn a simple dessert into something special.
GRADUALLY STIR MILK into cocoa in small saucepan; add margarine and
cook over medium heat Just to simmering, stirring frequently. Stir in
vanilla; cool.
STIR IN NUTRASWEET SPOONFUL; refrigerate. Serve chocolate sauce over
frozen yogurt or sliced fruit.
NOTE: If chocolate sauce is not completely smooth, process in blender
or food processor 30 to 60 seconds.
Makes about 1 1/2 cups.
NUTRITIONAL INFORMATION
Serving Size: 2 Tbsp.
Calories........... 45 Saturated Fat.....<1 g Protein............2 g
Cholesterol......Trace Carbohydrates......5 g Fiber..............2 g
Total Fat..........3 g Sodium...........72 mg
DIABETIC FOOD EXCHANGE: 1 fat
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
Servings: 1 servings
Bittersweet Chocolate Sauce Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Diabetic; Sauce
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the distant past, in fact as far back into history as pharonic Egypt, and quite possibly further than that. However, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to food historians is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During Roman times 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were separated into appetizers, main meal and dessert, something we still use today. Additionally, he tells us how the cooks of Roman times were skilled in the use of a good variety of herbs, including a few you will know for example thyme, rue and parsley. During the succeeding few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and as a consequence, chefs and their recipe collections could command a high salary. However, it was during the 19th century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the 1900s, cooking books were in high demand, mostly due to more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Bittersweet Chocolate Sauce recipe.
