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1
⁄3
cup packed brown
sugar
1
⁄4 cup sugar
1
⁄4 cup semi-sweet
chocolate chips
1
⁄3 cup skim or
low-fat milk
1 tablespoon
margarine or butter
2 tablespoons light
corn syrup
3
⁄4 teaspoon vanilla
Position multipurpose blade in work bowl. Add
sugars and chocolate chips. Process until chocolate
is finely chopped, about 25 to 30 seconds.
In small saucepan, heat milk, margarine, and corn
syrup until very hot but not boiling. With processor
running, add hot milk mixture through feed tube.
Add vanilla. Process until smooth, about 5 to
10 seconds, scraping sides of bowl, if necessary.
Serve warm or cool.
Yield: 1 cup (16 1-tablespoon servings).
Per serving: About 58 cal, 0 g pro, 12 g car,
2 g fat, 0 mg chol, 16 mg sod.
Instant Chocolate Sauce
1
⁄2 cup semi-sweet
chocolate chips
1
⁄4 cup sugar
Orange portion only
of peel from
1
⁄3
medium orange, cut
in strips
1
⁄
2 cup skim milk
1 teaspoon unflavored
gelatin
1 tablespoon water
1
1
⁄2 cups light
whipped topping
Position multipurpose blade in work bowl. Add
chocolate chips, sugar, and orange peel. Process
until chocolate and peel are finely chopped, about
30 to 40 seconds.
In small saucepan over medium heat, heat milk
until very hot but not boiling.
In small bowl, sprinkle gelatin over water. Let stand
for 10 to 15 seconds to soften. Add to hot milk.
Reduce heat to medium-low. Cook and stir until
gelatin dissolves.
With processor running, slowly add hot milk
mixture through feed tube. Process until smooth,
about 10 to 20 seconds, scraping sides of bowl, if
necessary. Remove to medium mixing bowl.
Refrigerate for 10 to 15 minutes. Fold in whipped
topping. Pour into individual dessert dishes, if
desired. Chill completely.
Yield: 6 servings.
Per serving: About 146 cal, 2 g pro, 22 g car,
6 g fat, 1 mg chol, 25 mg sod.
Variation: Omit orange peel. Add
1
⁄4 teaspoon
almond extract with milk mixture.
Orange-Chocolate Mousse
72