Dark Cocoa Glaze

This was made to use with Boston Cream Pie, but could be used with any cake or as an ice cream topping. It could also be used to drizzle on cream puffs.

3 Tbsp water
2 Tbsp butter or margarine
3 Tbsp cocoa
1 cup powdered sugar
1/2 tsp vanilla extract

Heat water and butter in small saucepan over medium heat until mixture comes to a boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth and of desired consistency; cool slightly.

Chocolate Glaze

This was made in my Little Theater Class. It was made to go with cream puffs, but can be used with any dessert.

2 Tbsp butter
1 cup chocolate chips (any variety)
3 tsp light corn syrup
3 tsp milk

Melt butter, chocolate chips and corn syrup in small saucepan. After they are melted and smooth add the milk. Mix well. Drizzle over cream puffs, ice cream or cake or any dessert you feel could benefit from some chocolate glaze.

Lemon Frozen Yogurt

Fat free frozen yogurt. YUM! This stuff is a delicious treat and guilt free!

1 carton (32 oz) plain yogurt (I use fat free)
1 2/3 cups sugar (I use Splenda – only about 1 1/3 cup)
1/3 cup lemon juice (I just use all the juice from the lemon)
1 Tablespoon grated lemon peel (I just use the whole lemon)
4 drops yellow food coloring, optional

In a mixing bowl, combine the yogurt, sugar, lemon juice, and peel. Mix well. Stir in food coloring if desired. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Allow to ripen or firm up in the refrigerator/ freezer for at least 2-4 hours before serving. (I don’t let it ripen. I like it fresh.)

Yield 5 cups
Points = whatever the yogurt is if you use Splenda.