Thursday, November 7, 2013

Raspberry Fudge Sauce

Raspberry Fudge Sauce
over vanilla Greek frozen yogurt
with fresh raspberries
Chocolate and raspberry is a fabulous combination.  So when I saw the pints of Greek frozen yogurt and organic vanilla ice cream in the back of my freezer left over from the end of the summer, I had an idea.  What if I try to make my own hot fudge, slightly healthier than the usual and have protein rich sundaes for dessert? I knew that a basic hot fudge recipe calls for dark chocolate, sugar, butter and cream, so I used that as my base but changed it around.  The almond butter adds in healthy fats and protein, the maple syrup is a nutrient rich sweetener and the raspberries add tons of vitamins, antioxidants and fiber. The sauce is a bit thick, and could certainly be thinned out with a bit of cream or half and half, but I personally enjoyed the texture of not only the chewy chocolate as it hardened, but the raspberry bits as well.  Indulge in this after dinner treat and feel good about dessert!!

Raspberry Fudge Sauce
1 C. frozen raspberries
4 oz. melted dark chocolate
2 T. almond butter
2 T. maple syrup
1 tsp. vanilla extract
vanilla Greek frozen yogurt

Puree the berries in a food processor, or let defrost and mash with a fork. Cook in a medium saucepan over low heat for about 20 minutes, stirring often, until they thicken and reduce in volume.  Add in the dark chocolate, almond butter, maple syrup and vanilla and cook until melted and blended together evenly.  Serve warm over frozen vanilla Greek yogurt or ice cream.

*this sauce hardens slightly when poured on ice cream… for a more fluid sauce add in a few tablespoons of cream or whole milk along with the chocolate.

raspberries before cooking

raspberries after cooking

finished sauce

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