Re: Help! Pregnant woman craves caramel sauce!
02/02/03 08:47 AM
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SharonMello
Reged: 01/22/03
Posts: 996
Loc: Groveland, CA
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HanSolo - I have a WW recipe for Butterscotch Sauce and you can make the applicable exchanges. Here it is:
1 c sugar
1/3 c water
1/2 c evap FF milk
1 tbsp unsalted butter
2 tsp vanilla extract
pinch salt
1/4 c non fat sour cream
Dissolve sugar in water in small heavy saucepan over med hi heat, bring to boil. Cook w/out stirring until syrup turns amber-6 to 10 min.
Remove from heat and carefully pour evap milk (stand back, the mixture will bubble/sputter). Turn pan to low heat and stir until the caramel bits that have formed melt and the mixture is smooth. Remove from heat and stir in butter and then vanilla and then salt. Let cool to room temp (if you can stand it that long!), then gently stir in sour cream. Use immediately, or store in fridge up to 10 days.
I've never made it but it was in my WW magazine. If made as above, serving is 2 tablespoons, 104 cal, 1 gram fat, 49 mg sodium, 22 gram carbo, 0 fiber, 51 mg calc, 1 gram protein, 1 gr sat fat, 4 mg chol. 2 points on WW Point Sys.
Let us know if you make it and how you substituted and how it tasted. Good Luck. 
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Sharon
"Anything Chocolate"...that is all!
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