Ingredients
| Quantity | Ingredients |
|---|---|
| 2/3 cup | boiling water |
| 2 ounces | good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped |
| 1 1/3 cup | low-fat milk |
| 1 cup | brewed espresso or strong coffee |
| 1/4 cup | unsweetened cocoa powder |
| 1/4 cup | packed brown sugar |
| 1 | piece orange rind strip |
| 1/4 cup | frozen fat-free whipped topping, thawed |
| Cocoa powder (optional) |
Directions
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.
Yield: 4 servings
CALORIES 177 (27% from fat); FAT 5.4g (sat 3.1g,mono 1.7g,poly 0.1g); IRON 1.4mg; CHOLESTEROL 3mg; CALCIUM 126mg; CARBOHYDRATE 32g; SODIUM 62mg; PROTEIN 4.4g; FIBER 1.9g
Yield: 4 servings
CALORIES 177 (27% from fat); FAT 5.4g (sat 3.1g,mono 1.7g,poly 0.1g); IRON 1.4mg; CHOLESTEROL 3mg; CALCIUM 126mg; CARBOHYDRATE 32g; SODIUM 62mg; PROTEIN 4.4g; FIBER 1.9g
Source: www.cookinglight.com