1 c. sugar
1/2 c. unsweetened cocoa
2 tbsp. cornstarch
1 c. evaporated skim milk
2 tbsp. soft tub vegetable butter
1 tsp. vanilla

Mix sugar, cocoa and cornstarch in large, heavy bottomed saucepan until no lumps remain. Add milk, stirring until smooth. Place saucepan over very low heat. Bring just to boiling, stirring constantly; do not boil. Remove from heat, cool slightly. Stir in butter until melted and add vanilla. Cool to room temperature and refrigerate. This sauce, if covered, can be refrigerated for several weeks. Serve over non-fat yogurt or ice cream (yogurt isn't included in nutritional analysis).

Yield: 2 1/2 cups. 34 calories. Serving Size: 1 tablespoon; 0.5 gr fat. Exchanges: 1/2 fruit.