*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Desserts                         Breads
                 Fruits/nuts                      Low-cal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHOCOLATE PANCAKES-----
      1/4   c            All-purpose flour
    2       tb           Sugar
    1 1/2   ts           Unsweetened cocoa powder
      1/4   ts           Baking powder
            pn           Salt
    1       lg           Egg white
      1/4   c            Skim milk
    1       t            Vegetable oil
      1/4   ts           Pure vanilla extract
      1/2   pt           Non-fat vanilla frozen
                         - yogurt
      1/3   c            Chocolate-raspberry sauce
                         - (recipe below)
      1/2   c            Fresh raspberries
                         -----CHOCOLATE-RASPBERRY SAUCE-----
      1/3   c            Sugar
    2       tb           Unsweetened cocoa powder
    3       tb           Seedless raspberry jam
    2       ts           Framboise (optional)
    1       t            Arrowroot
                         - OR -
    1 1/2   ts           Cornstarch
   CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour,
   sugar, cocoa, baking powder and salt.  In a small bowl, whisk together
   egg white, milk, oil and vanilla.  Make a well in the center of the
   dry ingredients and gradually whisk in the liquid mixture, stirring
   just until combined.  Let the batter stand for 5 minutes, or
   refrigerate for up to 1 hour.
   Heat a large non-stick skillet over medium low heat.  When hot, coat it
   lightly with non-stick cooking spray.  Drop 3 to 4 pancakes, using about
   1 1/2 tablespoons batter per pancake, into the pan and cook until the
   underside is browned and the bubbles on top remain open, 1 to 1 1/2
   minutes.  Turn the pancakes over and cook until the underside is browned,
   about 15 seconds.  Repeat with the remaining batter.
   Arrange the pancakes on dessert plates.  Top with scoops of frozen yogurt
   and Chocolate-Raspberry Sauce.  Garnish with raspberries.  Serves 2.
   In a small saucepan, whisk together sugar, cocoa and arrowroot or
   cornstarch.  Gradually whisk in 1/4 c water and jam.  Bring to a
   simmer over medium heat, whisking constantly.  Remove from the heat an
   stir in framboise if using.  Let cool slightly.  (The sauce can be
   stored, covered, in the refrigerator for up to 1 week.)  Makes 2/3
   Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams; Carbohydrate:
   78 grams; Sodium: 287 milligrams; Cholesterol: 1 milligram.
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