----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 ts 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 ts 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. CHOCOLATE-RASPBERRY SAUCE: 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 cup. Calories: 357 per serving;
Protein: 8 grams; Fat: 3 grams; Carbohydrate: 78 grams; Sodium: 287
milligrams; Cholesterol: 1 milligram.