Rich Fat Free Chocolate Fudge Sauce Recipes

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RICH FAT-FREE CHOCOLATE FUDGE SAUCE



Rich Fat-Free Chocolate Fudge Sauce image

The recipe may be reduced by half half to make 1 cup, if you are reducing the recipe by half use only a small amount of salt, or if you are on a sodium reduced diet you can omit the salt totally! This can also be made in the microwave.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/2 cup sifted unsweetened baking cocoa
1 tablespoon cornstarch
1 pinch salt
1 cup evaporated skim milk
1 tablespoon vanilla

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!

Nutrition Facts : Calories 94.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 1.3, Sodium 57.7, Carbohydrate 20.4, Fiber 1.8, Sugar 16.4, Protein 3.5

SINFULLY RICH LOWFAT FUDGE SAUCE



Sinfully Rich Lowfat Fudge Sauce image

Combine this virtually fat free fudge sauce with lowfat cake and fruit or frozen yogurt for a lowfat dessert.

Provided by Jayme Makowski

Categories     Chocolate Sauces

Time 25m

Number Of Ingredients 5

1/2 c granulated sugar
1/4 c hershey's cocoa or hershey's special dark cocoa
1 1/3 Tbsp cornstarch
1/2 c evaporated skim milk
2 tsp vanilla extract

Steps:

  • 1. In a small saucepan, stir together sugar, cocoa and cornstarch; stir in evaporated milk.
  • 2. Cook over low heat, stirring constantly with a wire wisk, until mixture boils. Continue cooking and stirring until thickened and smooth. Remove from heat; stir in vanilla.
  • 3. Serve as a warm or cold sauce with fresh fruits and cakes if desired. Refrigerate leftovers.

NO GUILT HOT FUDGE SAUCE



No Guilt Hot Fudge Sauce image

Per the Galloping Gourmet (Graham Kerr) this makes a thick rich sauce and he's right on with this description. The sauce thickens well, with a nice gloss and remains pourable even when chilled. I've made numerous batches of this recipe to dip strawberries and orange slices and to top that boring fat-free frozen yogurt. Truth be know, I often sneak a spoonful straight-up while browsing the fridge. ;-)

Provided by SusieQusie

Categories     Sauces

Time 10m

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 7

1/4 cup unsweetened Dutch-processed cocoa powder
1/2 teaspoon instant coffee crystals
1/4 cup Splenda granular, granular kind not packets
1 pinch salt
1 cup 2% evaporated milk (low fat, not condensed milk!)
1 tablespoon chocolate chips (cinnamon & raspberry chips are good also)
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, whisk together the cocoa, coffee crystals, Splenda and salt.
  • Gradually add the milk and stir over medium-low heat until smooth.
  • Simmer 1 minute, stirring constantly.
  • Add the chocolate chips, stirring until melted.
  • Remove from heat and stir in the vanilla.
  • Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan, with a spoon!).
  • * Serving size = 1 tablespoon.

Nutrition Facts : Calories 5.3, Fat 0.3, SaturatedFat 0.2, Sodium 8.1, Carbohydrate 0.9, Fiber 0.4, Sugar 0.3, Protein 0.2

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