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:
- 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.
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.
This recipe appears in:
Ice Cream & Sorbets
NUTRITIONAL INFORMATION:
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
