Buttermilk Chocolate Sauce

• 13 cup Dutch-processed cocoa, like Droste or Lindt
• 1/4 cup firmly packed light-brown sugar
• 1/2 cup nonfat or low-fat buttermilk

1. Combine cocoa and brown sugar in a small saucepan.
2. Gradually add the buttermilk, stirring to blend smoothly with a wooden spoon.
3. Cook, over medium heat, stirring with a whisk, until the sugar dissolves, about two minutes.
4. Remove from heat.
5. The sauce will thicken as it cools and will keep in the refrigerator for several weeks in a tightly closed container.

dutch, lightbrown sugar, nonfat

Taken from cooking.nytimes.com/recipes/3707 (may not work)