Photo: Ellen Silverman; Styling: Toni Brogan
An easy, versatile chocolate sauce dresses up store-bought pound cake for a simple dessert offering. For a festive fondue dessert, substitute an orange-flavored liqueur like Triple Sec for the coffee-flavored one (or omit the liqueur altogether), and dunk fresh orange sections, dried apricots, marshmallows, or pretzel rods into the sauce. Or make this as a topping for reduced-fat ice cream.
Yield:
6 servings (serving size: 2 cake slices, 1/3 cup raspberries, and about 2 tablespoons sauce)
Nutritional Information
Calories
306
Fat
8.2 g
Satfat
3.5 g
Monofat
2 g
Polyfat
0.2 g
Protein
4.1 g
Carbohydrate
56.3 g
Fiber
4.4 g
Cholesterol
1 mg
Iron
3.6 mg
Sodium
217 mg
Calcium
41 mg
Ingredients
1/3 cup
whole milk
3 ounces
premium-quality semisweet chocolate, chopped
1/2 cup
powdered sugar
1 1/2 tablespoons
light-colored corn syrup
1 tablespoon
coffee-flavored liqueur
1/4 teaspoon
vanilla extract
1
(10.75-ounce) loaf low-fat pound cake (such as Sara Lee), cut into 12 slices
2 cups
raspberries
Preparation
1. Heat milk in top of a double boiler over medium heat. Add chocolate to pan; cook 2 minutes or until smooth, stirring constantly. Stir in sugar, corn syrup, liqueur, and vanilla; cook 2 minutes or until smooth, stirring constantly with a whisk. Serve with pound cake and raspberries.
November 2009
