- 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.