Ingredients Jump to Instructions ↓

  1. 1/2c Fresh raspberries -- CHOCOLATE --

  2. 1/3c Sugar

  3. 2 tb Unsweetened cocoa powder

  4. 3 tb Seedless raspberry jam

  5. 2 ts Framboise

  6. 1 ts Arrowroot OR -

  7. 1/3c Chocolate-raspberry sauce yogurt

  8. 1/2pt Non-fat vanilla frozen

  9. 1/4c All-purpose flour

  10. 2 tb Sugar

  11. 1 1/2ts Unsweetened cocoa powder

  12. 1/4ts Baking powder pn Salt

  13. 1 lg Egg white

  14. 1/4c Skim milk

  15. 1 ts Vegetable oil

  16. 1/4ts Pure vanilla extract

  17. 1 1/2ts Cornstarch

Instructions Jump to Ingredients ↑

  1. + Directions : CHOCOLATE PANCAKES In a medium-sized bowl, stir together flour, sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and vanilla. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour. Heat a large non-stick skillet over medium low heat. When hot, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter. Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries. Serves 2. CHOCOLATE-RASPBERRY SAUCE In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat an stir in framboise if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week. ) Makes 2/3 cup.


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