Weight Watchers Friendly Crock Pot Cooking Day 135- Slow Cooker Raspberry Chocolate Sauce
Valentine’s Day is coming soon. Have you decided how you’re going to indulge yourself yet?
I’m still contemplating my options, which is part of the fun!
If we constantly deprive our brain of the food we most desire, we crave it more. A losing proposition if there ever was one.
So, I’m all about allowing myself a little of what I want. And what I want on Valentine’s Day is chocolate, the richer the better.
To celebrate The Day Culver’s is having a special buy-one-get-one-free special on turtle sundaes. A sweet, rich, delectable option that will cost me a mere 608 calories and *17 Weight Watchers Points+ (for the 1 scoop sundae)!
I think I’d rather make my own little brownie sundae using this incredible slow cooker chocolate sauce I made a while back.
I’ve shared some with Mom, but still have at least half a jar stashed in the back of the fridge.
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The Skinny on Slow Cooker Raspberry Chocolate Sauce
This isn’t just any slow cooker chocolate sauce. It’s made with dark chocolate chips and seedless raspberry jam.
So, it has a luscious subtle raspberry undertone, that makes it the perfect indulgence, as far as I’m concerned.
And it’s versatile too!
You can use it like fondue to dip fruits, marshmallows, or cake cubes.
Or turn it into a topping for ice cream, cake or fresh fruit.
I’m especially fond of it spread on a shortbread cookie.
With a not-too-crazy 4* Weight Watchers Points Plus in a two-tablespoon serving, I think I’ll be able to indulge my chocolate desire on Valentine’s Day without going overboard.
At least, I’m gonna try!
I adapted the original recipe for slow cooker chocolate sauce slightly, replacing the heavy cream called for with evaporated milk.
- 2 cups bittersweet dark chocolate chips
- ½ cup evaporated milk
- 3 tablespoons seedless raspberry jam
- 1 teaspoon vanilla extract
- Ideal Slow Cooker Size: 1 to 1-1/2 Quart.
- In the slow cooker, combine the chocolate, milk and jam.
- Cover and cook on LOW for 1-1/2 to 2 hours, stirring every 30 minutes or so, until the chocolate is melted and sauce is smooth and hot.
- Stir in the vanilla.
- Refrigerate any leftover sauce in a covered container for up to 2 weeks.
- Reheat in the microwave oven or on top of the stove over very low heat, stirring often to prevent scorching.
- Makes: 2 cups
The flavor of this slow cooker chocolate sauce can be varied by using apricot preserves or orange marmalade in place of the raspberry jam.
Source: adapted from Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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