Dark Chocolate Saucejrubino
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.
- 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