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:
Who would have thought that chocolate sauce was McDougall friendly!
ReplyDeleteI know, Ines, haha! There would be some who say perhaps chocolate sauce isn't McDougall friendly, but I figure since some of Mary McDougall's recipes do inlcude cocoa powder and sugar, we can squeeze by with this one as well! ;-)
DeleteYour article is very helpful thank you very much for sharing .
ReplyDelete