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Ice Cream & Sorbets work just as well to help cool down a hot summer day as they do to chill a slice of hot apple pie. Sorbets are generally lighter desserts than ice cream, and both will satisfy your sweet tooth.
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Caramel Sundae
by the Editors of Easy Home Cooking Magazine
Caramel Sundae
Yield: Makes 4 servings
What fun! In just minutes, you can add a sparkle to any day with this easy and tasty treat.
Ingredients:
1
cup low-fat (1%) milk
1
tablespoon cornstarch
1/2
cup packed dark brown sugar
1
tablespoon margarine
1
teaspoon vanilla
1
pint vanilla ice milk or fat-free frozen yogurt, divided
Preparation:
1.
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.
2.
Place 1/2 cup ice milk in each of four sherbet glasses. Top each with 1/4 cup caramel sauce.
Cook's Tip:
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.
Nutritional Information:
| Serving Size: | |
| Carbohydrate | 47 g |
| Cholesterol | 14 mg |
| Saturated Fat | 3 g |
| Total Fat | 7 g |
| Calories from Fat | 23 % |
| Calories | 262 |
| Protein | 5 g |
| Sodium | 130 mg |
Dietary Exchange:
| Fat | 1 |
| Starch | 3 |
This recipe appears in: Ice Cream & Sorbets
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Caramel Sundae." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/caramel-sundae-recipe.htm> 16 May 2008.
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