Mississippi Mud Sauce
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Ingredients |
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2/3 cups |
miniature marshmallows |
150 mL |
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3 Tbsp |
cocoa powder |
45 mL |
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3 Tbsp |
granulated sugar |
45 mL |
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2 Tbsp |
cornstarch |
30 mL |
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1 ½ cups |
milk |
375 mL |
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2 tsp |
vanilla |
10 mL |
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½ tsp |
cinnamon |
2 mL |
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½ cup |
miniature marshmallows |
125 mL |
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2 Tbsp |
chopped pecans |
30 mL |
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In saucepan combine 2/3 cup (150 mL) marshmallows,
cocoa, sugar and cornstarch. Gradually stir in milk. Cook over
medium heat, stirring constantly, until marshmallows melt and
mixture thickens. Remove from heat; stir in vanilla and
cinnamon. Cool to room temperature, stirring occasionally.
Stir in ½ cup (125 mL) marshmallows and pecans. Serve over ice milk,
angel food cake or fresh fruit.
Recipe variation: For a richer sauce substitute whipping cream
for the milk. |
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Nutrient Content |
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Per ½ cup (125 mL) Serving: Energy: 216.6 Kcal ·
Carbohydrate: 33.4 g · Protein: 5.1 g · Fat (Total): 8.1 g ·
Calcium: 132.1 mg |
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