| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Brown sugar; packed |
| 1/3 |
c |
Corn syrup |
| 1/3 |
c |
Water |
| 3/4 |
c |
Cool Whip Lite®; thawed |
| 1 |
tb |
Margarine; melted |
| 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Baking soda |
|
|
Low-fat vanilla ice cream; softened |
INSTRUCTIONS
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.
Serving Ideas : Serve warm over low-fat vanilla ice cream.
NOTES : Servings are by tablespoon. Leftover sauce may be refrigerated up
to 3 weeks. Just reheat over low flame.
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