1/2 cup cocoa
1/4 cup hot coffee or hot water
1 (14-ounce) can fat-free sweetened condensed skim milk
2 tablespoons corn syrup
1 teaspoon raspberry vinegar
1/2 teaspoon vanilla extract
In a medium saucepan, combine the cocoa and the coffee. Beat with a whisk until the cocoa is smooth and all the lumps have dissolved. Whisk in the condensed milk, corn syrup and raspberry vinegar. Heat over low heat until warm, stirring constantly. Whisk in the vanilla extract.
Alternately, combine all the ingredients except the vanilla in a microwave-safe bowl. Heat on medium (50 percent) power in a microwave oven, stirring frequently until warm. Stir in the vanilla extract and serve. Drizzle over fat-free frozen yogurt, angel food cake slices or sliced berries.
Makes 12 (2-tablespoon) servings, or 1-1/2 cups
Calories 109 Fat 0 g Fiber 0 g.