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Add a photoServings: 8
Ingredients
- 4 lrg Croissants
- 3/4 c. Granulated sugar
- 2 Tbsp. All-purpose flour
- 1/4 c. Unsweetened cocoa pwdr
- 1 pch Salt
- 5 1/2 c. Lowfat (1 percent) lowfat milk
- 2 Tbsp. Butter
- 2 tsp Vanilla
- 1 lb Fresh strawberries
Directions
- Hot or possibly bake croissants as necessary. Meanwhile, in a 2-qt or possibly larger saucepan, stir together sugar, flour, cocoa pwdr and salt. Place pot over medium heat; gradually add in lowfat milk, whisking constantly till well-blended and smooth. Continue to cook, stirring frequently, till the sauce is thickened, about 5 to 6 min.
- Reduce heat to low. Add in butter; stir till melted and well-blended. Remove pan from heat; stir in vanilla. Cut croissants in half. Serve 1/4 c. sauce over each hot croissant half. Garnish each plate with 4 strawberries, whole or possibly sliced.
- Yield: 8 servings.
- Comments: Fresh pineapple chunks or possibly raspberries can be substituted for strawberries. Biscuits or possibly crescent rolls can be used instead of croissants. Leftover sauce may be refrigerated for a week and reheated in the microwave.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 271 | |
| Calories from Fat 92 | 34% |
| Total Fat 10.34g | 13% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 290mg | 12% |
| Potassium 126mg | 4% |
| Total Carbs 41.31g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.25g | 17% |
| Protein 3.84g | 6% |
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