Anita's Tried & True Heart Healthy Recipes

Hot Caramel Sundaes

Adapted from
24 servings

1 1/2 c light brown sugar, packed 1 tbsp light margarine, melted 
1/3 c corn syrup 1/2 tsp pure vanilla extract 
1/3 c water 1/4 tsp baking soda 
3/4 c Cool Whip Free, thawed low-fat vanilla ice cream, slightly softened 
In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over medium-high flame. Remove from heat; gradually stir in whipped topping. Cook over low flame until heated through. Remove from heat and stir in margarine, vanilla, and baking soda. Serve over vanilla ice cream.
Servings are by tablespoon. Leftover sauce may be refrigerated up to three weeks. Just reheat.
Nutritional Analysis per serving (24 servings total)
Calories 59   %CFF 4 %
Total Fat 0.3 g   Saturated Fat 0.0 mg
Protein 0.0 g   Cholesterol 0 g
Carbohydrates 15 g   Sodium 20 mg
Sugars 14 g   Fiber 0 g
1.2 WW Points
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Rated by 4 users (2.3)

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