Best 2 Low Fat Chocolate Sauce Recipes

Craving a luscious chocolate sauce that's both decadent and guilt-free? Look no further! This low-fat chocolate sauce is the answer to all your cravings. Made with wholesome ingredients like cocoa powder, almond milk, and natural sweeteners, this sauce strikes the perfect balance between richness and healthfulness. Get ready to indulge in a velvety symphony of flavors without compromising your dietary goals.

This versatile sauce shines in various culinary creations. Drizzle it over pancakes, waffles, or ice cream for a classic dessert indulgence. Elevate your morning oatmeal or yogurt with a drizzle of chocolatey goodness. Use it as a dip for fresh fruits or pretzels for a sweet and salty treat. This low-fat chocolate sauce is also a fantastic companion to cakes, brownies, and other baked delights.

With three delectable variations to choose from, this recipe caters to diverse taste preferences. The Classic Low-Fat Chocolate Sauce is a timeless favorite, offering a rich and satisfying chocolate experience. If you're seeking a vegan alternative, the Vegan Low-Fat Chocolate Sauce is crafted with coconut milk and maple syrup, delivering a creamy and luscious texture. For those with a sweet tooth, the Low-Fat Chocolate Sauce with Peanut Butter is an irresistible treat, combining the classic chocolate flavor with a nutty twist.

Join us on a culinary journey as we explore the world of low-fat chocolate sauce. Discover how simple ingredients come together to create a symphony of flavors that will tantalize your taste buds. Get ready to elevate your desserts and snacks with this guilt-free indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups Cool Whip lite frozen whipped topping, thawed

Steps:

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

LOW-FAT CHOCOLATE SAUCE

Low-Fat Chocolate Sauce image

Unlikely most delicious desserts, this creamy sauce contains just a trace of fat. So I can satisfy my sweet tooth with little guilt.-Beverly Irick, Indianapolis, Indiana

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 1/3 cup.

Number Of Ingredients 5

Ingredients

1/2 cup sugar
3 tablespoons fat-free milk
1 tablespoon baking cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Steps:

In a saucepan, combine sugar, milk, cocoa and corn syrup. Bring to a boil; boil 1 minute. Remove from the heat; stir in vanilla. Best served immediately. Serve as a dip for fruit, or pour over frozen yogurt or angel food cake.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Use unsweetened cocoa powder: This will give you more control over the sweetness of the sauce and prevent it from becoming too sugary.
Use a good quality chocolate: The better the chocolate, the better the sauce will taste. Look for a chocolate with a high cocoa content (at least 70%).
Don't overheat the sauce: Overheating can cause the chocolate to seize and become grainy.
Add a little bit of salt: This will help to balance out the sweetness of the sauce.
Use the sauce immediately or store it in the refrigerator for later use: The sauce will keep for up to 2 weeks in the refrigerator.

Conclusion:

This low-fat chocolate sauce is a delicious and versatile recipe that can be used in a variety of desserts. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a rich and decadent sauce to serve over ice cream or a lighter and healthier option to use in baking, this recipe is sure to please.