DEAR JEANNE: This is such a decadent recipe — is there any way you can make a fudge sauce without all the fat? — C.B., Seattle 


1/2 cup butter

1/2 cup cocoa

1/2 teaspoon salt

11/2 cups sugar

1 cup half-and-half

1 teaspoon vanilla

Mix everything but the vanilla together in a saucepan; bring to a boil, stirring constantly. Boil for 3 minutes. Add the vanilla.

Makes 16 servings. 

DEAR C.B.: This is a decadent recipe! I’ve got one that’s very close to the flavor and texture, but without all the fat and about half the calories. I also used the microwave instead of the stovetop to make it easier.



1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 cup nonfat milk

6 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

3 tablespoons butter

1. In a small to medium-size microwave-safe bowl, mix together the sugar, cornstarch, salt, milk (or you could use water) and cocoa. The cocoa will not dissolve until the milk is heated, but the cornstarch will not dissolve properly in hot water, so microwave the mixture for 30 seconds and stir or whisk again.

2. Return to the microwave and stir every 30 seconds for 2 to 3 more minutes, until thickened. If it starts to thicken a lot around the edges, just whisk out the lumps. Add the vanilla and butter, and stir or whisk until melted.

Makes 16 servings.

Each serving contains approximately:

Original recipe: 153 calories; 8 g fat; 21 mg cholesterol; 132 mg sodium; 21 g carbohydrates; 1 g protein; 1 g fiber.

Revised recipe: 84 calories; 2 g fat; 6 mg cholesterol; 97 mg sodium; 16 g carbohydrates; 1 g protein; 1 g fiber. 

Jeanne Jones is the author of 33 cookbooks, most recently “Cooking From the Cupboard” (Rodale Press). For more information, you can go to her website, Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.

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