Saucy tops for yogurt

September 24, 1995|By EATING WELL MAGAZINE United Feature Syndicate

There is always a half-gallon of nonfat or low-fat vanilla frozen yogurt in the test-kitchen freezer here at Eating Well magazine. While it is rather plain on its own, we love to drizzle it with toppings for jazzy but ultra-fast desserts. Here are two ideas for sauces that take only minutes to make.

MA The first one is a saucy version of the Louisiana confection.

Praline sauce

Makes 1 cup

2 teaspoons butter

1/4 cup chopped pecans (1 ounce)

1 cup packed dark brown sugar

1/3 cup low-fat milk

1 tablespoon cornstarch

pinch of salt

In a small saucepan, melt butter over medium heat. Add pecans and stir until the nuts are lightly toasted and fragrant, about 1 minute. Remove the pan from the heat; stir in brown sugar.

In a small cup, stir milk, cornstarch and salt together; whisk into the brown-sugar mixture. Return to the heat and whisk until the sauce is simmering and thick, about 1 minute. Serve warm over frozen yogurt.

70 calories per tablespoon; 0 grams protein; 2 grams fat; 14 grams carbohydrate; 12 milligrams sodium; 1 milligrams cholesterol

*

Chocolate syrup makes a convenient base for sauce; cocoa powder deepens the chocolate flavor without adding fat.

Mexican chocolate sauce

Makes 1 1/2 cups

1/4 cup unsweetened cocoa powder

1/2 teaspoon cornstarch

1/4 teaspoon ground cinnamon

1/2 cup fresh orange juice

1 teaspoon grated orange zest

1 cup chocolate syrup, such as Hershey's

In a small saucepan, stir together cocoa, cornstarch and cinnamon. Whisk in orange juice and zest and stir over medium-low heat until simmering and thickened. Add chocolate syrup and stir until the sauce is heated. Serve warm over frozen yogurt.

35 calories per tablespoon; 0 grams protein; 0 grams fat; 10 grams carbohydrate; 8 milligrams sodium; 0 milligrams cholesterol

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.