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Frozen Hot Chocolate
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Categories: Chocolate Recipes, Dessert, Favorites, Frozen Desserts, Lowfat Desserts, Low fat, Summer Recipes
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Total Time: 15 min.
Freezing Time: 6 hrs.

This rich, thick, and choclatey treat comes from what I think is the best low-fat dessert cookbook ever, Chocolate and the Art of Low-Fat Desserts by Alice Medrich.

1/2 cup cocoa powder
3/4 cup sugar
2 3/4 cups lowfat 1% milk

In a small saucepan, combine the cocoa and sugar. stir in just enough milk to form a smooth paste. Stir in all but 2 tablespoons of the remaining milk. Stir over low heat until the mixture is warm and the sugar is dissolved. Pour into a shallow pan or ice cube trays, cover well, and freeze at least 6 hours or overnight. The mixture can be frozen for 1 week or more. Break frozen mixture into chunks with a fork or table knife. Place chunks in a food processor bowl fitted with a steel blade. Process with remaining 2 tablespoons milk until no lumps remain and mixture is thick and light in color. Serve at once in frosted goblets as a spoon drink or scrape into bowl, cover, and refreeze for at least 8 hours or overnight. Scoop and serve frozen.


Calories: 177 Calories From Fat: 14%
Protein: 5g Carbohydrate: 34g
Cholesterol: 5mg Sodium: 64mg


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