Instructions: Warm or bake croissants as necessary. Meanwhile, in a 2-quart or larger saucepan, stir together sugar, flour, cocoa powder and salt. Place pot over medium heat; gradually add milk, whisking constantly until well-blended and smooth. Continue to cook, stirring frequently, until the sauce is thickened, about 5 to 6 minutes.

Reduce heat to low. Add butter; stir until melted and well-blended. Remove pan from heat; stir in vanilla. Cut croissants in half. Serve 1/4 cup sauce over each warm croissant half. Garnish each plate with 4 strawberries, whole or sliced.

Yield: 8 servings.

Comments: Fresh pineapple chunks or raspberries can be substituted for strawberries. Biscuits or crescent rolls can be used instead of croissants. Leftover sauce may be refrigerated for a week and reheated in the microwave.

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