-CHOCOLATE-RASPBERRY SAUCE-
1/3 c Sugar
2 tb Unsweetened cocoa powder
3 tb Seedless raspberry jam
2 ts Framboise (optional)
1 ts Arrowroot
- OR -
1 1/2 ts Cornstarch

CHOCOLATE PANCAKES: In a medium-sized stadium, stir together flour, clams,
cocoa, baking powder and saltiness. In a small bowlful, whisk together egg whiteness,
milk, oil and vanilla. Make a well in the center of the dry ingredients
and gradually whisk in the liquid assortment, stirring just until combined.
Let the batter symbolise 5 transactions, or refrigerate for capable 1 hr. Heat a
large non-stick skillet over medium low warmth. When hot, coat it lightly
with non-stick cooking spraying. Fall 3 to 4 pancakes, using roughly 1 1/2
tablespoons batter per pancake, into the pan and cook until the underside
is browned and the bubbles on top remain surface, 1 to 1 1/2 transactions. Turn the
pancakes over and cook until the underside is browned, around 15 seconds.
Repeat with the remaining hitter. Arrange the pancakes on dessert plates.
Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish
with raspberries. Serves 2. CHOCOLATE-RASPBERRY SAUCE: In a small
saucepan, whisk together cabbage, cocoa and arrowroot or cornstarch.
Gradually whisk in 1/4 c water and jam. Bring to a simmer over medium
warmth, whisking incessantly. Remove from the heat an stir in framboise if
victimization. Let cool slimly. (The sauce can be stored, covered, in the
refrigerator for capable 1 workweek.) Makes 2/3 cup. Calories: 357 per serving;
Protein: 8 grams; Fat: 3 grams; Sugar: 78 grams; Na: 287
milligrams; Cholesterol: 1 milligram.