Ingredients Jump to Instructions ↓

  1. 1/2 cup Cold skim milk

  2. 1/2 teaspoon Vanilla

  3. 1 Env (1.4 oz.) whipped topping mix

  4. 3/4 cup Sugar

  5. 1/3 cup Hershey's Cocoa

  6. 1 tablespoon Cornstarch

  7. 1 tablespoon Hershey's Cocoa

  8. Assorted fresh fruit

  9. Chocolate Sauce (recipe follows)

  10. 3/4 cup Water

  11. 1 tablespoon Margarine

  12. 1 teaspoon Vanilla

Instructions Jump to Ingredients ↑

  1. CHOCOLATE SAUCE Low Cholesterol. Makes 5 servings. In small deep narrow-bottom bowl blend cold skim milk, vanilla, topping mix and cocoa. Whip at high speed with electric mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer or until topping is light and fluffy. Spoon mixture into five mounds onto aluminum-foil-covered cookie sheet; with spoon, shape into shells. Freeze. To serve: Fill center of each frozen shell with fresh, cut up fruit; drizzle with Chocolate Sauce. In small saucepan combine sugar, cocoa and cornstarch; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute. Remove from heat; add margarine and vanilla, stirring until smooth. Chill thoroughly. Makes 1 cup. Submitted By BARRY WEINSTEIN On 03-03-95


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