Best 2 Low Fat Chocolate Sauce Recipes

Chocolate sauce is a versatile dessert topping that can elevate the taste of various sweet treats, from cakes and ice cream to fruits and waffles. However, traditional chocolate sauce often contains a significant amount of fat, making it an indulgent treat that should be consumed in moderation. For those seeking a healthier alternative, low-fat chocolate sauce offers a delightful solution. By using ingredients such as cocoa powder, low-fat milk, and natural sweeteners, it's possible to create a rich, flavorful chocolate sauce that is lower in fat and calories, allowing you to enjoy this delicious topping without compromising your health goals.

Here are our top 2 tried and tested recipes!

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:

For a richer chocolate flavor, use dark chocolate with a cocoa content of at least 70%.
If you don't have unsweetened cocoa powder, you can use regular cocoa powder and omit the sugar.
To make a vegan chocolate sauce, use almond milk or oat milk instead of regular milk.
If you want a thicker sauce, simmer it for a few minutes longer. If you want a thinner sauce, add a little more milk.
Store the chocolate sauce in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Low-fat chocolate sauce is a delicious and versatile sauce that can be used to flavor 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 or a lighter and healthier option, there is a low-fat chocolate sauce recipe out there for you. So next time you are craving something sweet, reach for a low-fat chocolate sauce instead of a high-fat alternative. You won't be disappointed!