YIELD Makes 4 servings
What fun! In just minutes, you can add a sparkle to any day with this easy and tasty treat.
|1||cup low-fat (1%) milk|
|1/2||cup packed dark brown sugar|
|1||pint vanilla ice milk or fat-free frozen yogurt, divided|
- Combine milk and cornstarch in heavy saucepan. Stir until cornstarch is completely dissolved. Add brown sugar and margarine; cook over medium-low heat, stirring constantly with wire whisk. Bring to a boil. Boil 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.
- Place 1/2 cup ice milk in each of four sherbet glasses. Top each with 1/4 cup caramel sauce.
Ice milk is made the same way as ice cream, except that it contains less buttermilk and milk solids. The result is a lower calorie count and a lighter texture.
This recipe appears in: Ice Cream & Sorbets
|Saturated Fat||3 g|
|Total Fat||7 g|
|Calories from Fat||23 %|
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