Not every dessert has to include white flour and/or some sort of fat. Point in case: "Chocolate Sauce" (page 497). A simple sauce consisting of liquid sweetener, cocoa powder, soymilk, and vanilla extract, warmed and stirred together to dissolve all the ingredients. However, the question still remains, what will this most delicious sauce be used on? That's where you might have to be careful! The first time I made this sauce, I used it to improve the taste of some rather tart strawberries, so all-in-all, not too rich for a dessert. The recipe notes suggest putting the sauce in a plastic squeeze bottle and using it garnish plated desserts for a fancy presentation. I liked the squeeze bottle idea, and it worked superbly for decorating my strawberries!
Keeping it "McDougall Friendly" checklist:
ü No changes necessary! J