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Espresso gives a distinct flavor dimension to this fudge sauce.

Lowfat Mocha Fudge Sauce

2/3 cup baking cocoa
2/3 cup firmly packed brown sugar
1 tablespoon instant espresso powder
1 teaspoon cornstarch
1 1/3 cups evaporated milk
1/3 cup water

1. In a microwave-safe dish combine cocoa, sugar, espresso and cornstarch until blended. Whisk in evaporated milk and water. Microwave on high, stirring once, for 3 to 4 minutes or until bubbly. Let stand for 20 minutes, stirring frequently. Serve with ice cream or cake.

Makes about 2 1/2 cups.

Tip: Lowfat or skim evaporated milk can be used, if desired.