Low-Fat Chocolate Frosting

1/4 cup all-purpose flour, sifted
Pinch of salt
2 ounces bittersweet or semisweet chocolate, finely chopped
1 cup packed confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2/3 cup low-fat evaporated milk

You could use non-fat evaporated milk. This might save you a few more calories... Anyway, this is definitely need when you want to splurge a little.

Whisk 2/3 cup of the low-fat evaporated milk (use 1/3 skim milk + 1/3 half n half?), all-purpose flour and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 to 5 minutes. Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired

Serving Size: enough frosting for 12 full size cupcakes or one-layer cake