Title: Chocolate Pancakes with Chocolate-Raspberry Sauce
Categories: Dessert Bread Fruit Diet Cake
Yield: 2 Servings

CHOCOLATE PANCAKES
1/4	c	All-purpose flour
2	tb	Sugar
1 1/2	ts	Unsweetened cocoa powder
1/4	ts	Baking powder
	pn	Salt
1	lg	Egg white
1/4	c	Skim milk
1	ts	Vegetable oil
1/4	ts	Pure vanilla extract
1/2	pt	Non-fat vanilla frozen yogurt
1/3	c	Chocolate-raspberry sauce (recipe below)
1/2	c	Fresh raspberries
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 bowl, stir together flour, sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and vanilla. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.

Heat a large non-stick skillet over medium low heat. When hot, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.

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 sugar, cocoa and arrowroot or cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat an stir in framboise if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week.) Makes 2/3 cup.

Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams; Carbohydrate: 78 grams; Sodium: 287 milligrams; Cholesterol: 1 milligram.

(c) Salt Lake Tribune, March 17, 1993.

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