Low-Fat Chocolate-Raspberry Sauce

Directions

1. 1
   In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch.
2. 2
   Gradually whisk in 1/4 cup water and jam.
3. 3
   Bring to simmer over medium heat; whisk constantly.
4. 4
   Remove from the heat and stir in framboise, if using.
5. 5
   Let cool slightly.
6. 6
   (The sauce can be stored, covered, in the refrigerator for up to 1 week.) Makes 2/3 cup.
7. 7
   Contains 39 calories and 0 g fat per tablespoon.