1 (4.5 ounce) roasted almond chocolate bar
1/2 cup french vanilla flavored non-dairy creamer
1/3 cup low fat vanilla yogurt
Cut the chocolate bar into squares as marked. Place in a
small, heavy saucepan. Melt over low heat, stirring often.
Whisk in the non-dairy creamer and yogurt. Remove from heat.
Serve warm
approx. nutrients per tablespoon: calories – 59 protein
– 1g carbohydrates – 5g
Ethel G. Hofman
has more than 20 years of experience in
the kosher food and wine industry. She is a past
president of the International Association of
Culinary Professionals and is food editor of the
Baltimore Jewish Times and Philadelphia Jewish
Exponent. She can be reached for
consulting at: www.kosherfoodconsultants.com
You can get Her
cookbook: Everyday Cooking for
the Jewish Home through amazon.com and
bookstores. Her other cookbook:
Making Food Beautiful is available directly
from her. Email her at: ethelhof@aol.com
Ethel has kindly
allowed us to reprint her articles and warmly
invites you to use the recipes for your own personal
use. Please note, any other reprint
or use of her articles and recipes is not
permitted. Thank you.
Roasted
Nut Fudge Sauce (dairy)