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Chocolate Raspberry Dip
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Betsy Rhein and Sandy Drummond


  • 1 cup (225 ml) water
  • 1 cup (225 ml) sugar
  • 2/3 cup (150 ml) cocoa
  • 1/4 cup (60 ml) flour
  • 1/2 tsp (2 ml). salt
  • 2 tbsp (30 ml). margarine
  • 1-1/2 tsp (7 ml). vanilla
  • 1/2 cup (125 ml) wheat germ
  • 3 8 oz (224 grm). containers low-fat raspberry yogurt
  • In a large saucepan, boil the water.
  • In a medium bowl, blend the sugar, cocoa, flour and salt. Add this mixture to the boiling water, stir constantly.
  • Cook until thick. Remove from heat.
  • Blend in the margarine and vanilla.
  • Cool 5 minutes.
  • In a large bowl, combine the wheat germ and raspberry yogurt. Pour the slightly cooled chocolate mixture over this and whisk together well.
  • Refrigerate several hours or overnight. Stir again before serving.
We are 2 moms who met when our sons were in preschool together. As a preschool mom, responsibilities included providing snack for a class full of finicky eaters once a month. We began experimenting and testing recipes and a year later self published a cookbook: Smart Snacks. Smart Snacks contains over 150 kid tested recipes each serving 24 hungry snackers. The book has been reviewed by dietians and each recipe includes a nutritional analysis. The chocolate raspberry dip is a favorite and we always prepare and serve it when we are asked to do a speaking engagement. Betsy modified her grandmothers hot fudge sauce recipe to come up with this delicious, wholesome, low fat treat.

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