Dark Chocolate Sauce

Makes about ¾ cup / Excellent drizzled warm or cold over icy desserts. You can also warm it and dip fresh strawberries or bananas into the mixture for a chocolate fondue. Prep tip: For variety, substitute a flavored liqueur, such as Frangelico or amaretto, for the vanilla extract.

¼ cup evaporated nonfat milk

¼ cup reduced-fat (2 percent) milk

1 teaspoon agave nectar, or to taste

4 ounces dark chocolate, chopped

1 teaspoon vanilla extract

1. In a small saucepan, heat evaporated milk, reduced-fat milk, and agave until boiling gently, stirring constantly. Remove from heat. Add chocolate and vanilla extract; let sit 1 minute, then whisk until chocolate is blended.

PER SERVING (2 tablespoons): 114 cal, 47% fat cal, 7g fat, 4g sat fat, 1mg chol, 2g protein, 14g carb, 1g fiber, 18mg sodium

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