Chocolate strawberries with custard sauce
Fat free skim milk
2 Tbsp, granulated
Regular liquid egg substitute
Unsweetened cocoa powder
Powdered sugar (confectioner's)
1 pound(s), not hulled (1 pound = 8 very large strawberries)
- Bring milk and granulated sugar to a simmer in a small pot. Place egg substitute in a small bowl, pour in about 1/4 cup of the hot milk and stir well; pour egg mixture back into pot. Cook over low heat, stirring constantly, until mixture is as thick as pancake batter, about 5 minutes. Remove from heat and stir in vanilla extract; set aside.
- Mix together cocoa and powdered sugar on a plate.
- To serve, place cocoa mixture and custard sauce into 2 separate small bowls. Dip each strawberry into cocoa mixture and then spoon on 1/8 of custard sauce. Yields 1 strawberry per serving.