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Bittersweet Chocolate Sauce
1 c Sugar
1 c Dutch process cocoa
1 1/4 c Lowfat (1 percent) Buttermilk
1 ts Vanilla extract
Combine the sugar and cocoa in a heavybottom medium saucepan. Whisk
in just enough buttermilk to form a smooth paste. Whisk in the
remaining buttermilk. Cook over medium heat until the mixture simmers
and begins to boil, stirring constantly with a wooden spoon, scraping
the sides and bottom of the pan. Boil gently for 3 minutes, stirring
constantly to prevent burning. Remove from the heat and stir in the
vanilla. Cool. Serve at room temperature or slightly warm. Sauce may
be stored in the refrigerator up to one week.
Yield: about 2 1/8 cups
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