Chocolate Raspberry Dip

• 1 cup (225 ml) water
• 1 cup (225 ml) sugar
• 2/3 cup (150 ml) cocoa
• 1/4 cup (60 ml) flour
• 1/2 tsp (2 ml). salt
• 2 tbsp (30 ml). margarine
• 1-1/2 tsp (7 ml). vanilla
• 1/2 cup (125 ml) wheat germ
• 3 8 oz (224 grm). containers low-fat raspberry yogurt

1. In a large saucepan, boil the water.
2. In a medium bowl, blend the sugar, cocoa, flour and salt.
3. Add this mixture to the boiling water, stir constantly.
4. Cook until thick.
5. Remove from heat.
6. Blend in the margarine and vanilla.
7. Cool 5 minutes.
8. In a large bowl, combine the wheat germ and raspberry yogurt.
9. Pour the slightly cooled chocolate mixture over this and whisk together well.
10. Refrigerate several hours or overnight.
11. Stir again before serving.

water, sugar, cocoa, flour, salt, margarine, vanilla, germ, containers

Taken from online-cookbook.com/goto/cook/rpage/0000BC (may not work)