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
Experts have traced the existence of recipes way back into the far past, at least as far back into history as pharonic Egypt, and maybe even further. In practice though, sadly, these old records were just basic pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to academics are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During the time of the Roman Empire a man called Apicius created some scripts describing recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the early Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Over the following few hundred years, the upper-class families of Europe competed with each other to offer the most extravagent meals, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Bittersweet Chocolate Sauce recipe.
