Ingredients
  • ¼ cup evaporated nonfat milk
  • ¼ cup reduced-fat (2 percent) milk
  • 1 teaspoon agave nectar, or to taste
  • 4 ounces dark chocolate, chopped
  • 1 teaspoon vanilla extract

Dark Chocolate Sauce

jrubino

 

Excellent drizzled warm or cold over icy desserts. You can also warm it and dip fresh strawberries or bananas into the mixture for a chocolate fondue. Prep tip: For variety, substitute a flavored liqueur, such as Frangelico or amaretto, for the vanilla extract.

Directions
  1. In a small saucepan, heat evaporated milk, reduced-fat milk, and agave until boiling gently, stirring constantly. Remove from heat. Add chocolate and vanilla extract; let sit 1 minute, then whisk until chocolate is blended.

 

PER SERVING (2 tablespoons): 114 cal, 47% fat cal, 7g fat, 4g sat fat, 1mg chol, 2g protein, 14g carb, 1g fiber, 18mg sodium

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