Yield: 24 Servings
|1½ cup||Brown sugar; packed|
|⅓ cup||Corn syrup|
|¾ cup||Cool Whip Lite®; thawed|
|1 tablespoon||Margarine; melted|
|¼ teaspoon||Baking soda|
|Low-fat vanilla ice cream; 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.
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.