CARAMEL-COFFEE SAUCE THE TAMPA TRIBUNE
COOKING LIGHT COOKBOOK, 1990, OXMOOR HOUSE, 1989
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
3 TB. brown sugar 1 Tb. cornstarch
½ tsp. instant espresso 1 c. skim milk
powder ½ tsp. vanilla
Combine brown sugar, cornstarch and espresso
powder in a small saucepan, stirring well.
Gradually stir in milk; bring to a boil, stirr-
ing constantly. Remove from heat; stir in va-
nilla.
Yield: 6 servings, 2 tablespoons each
Card 1 Back:
Nutrition data per 2-tablespoon serving:
48 calories
1 g protein
no fat
1 mg cholesterol
4 g complex carbohydrates
7 g sugar
no dietary fiber
23 mg sodium
1 percent calories from fat
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# Caramel-Coffee Sauce
*The Tampa Tribune / Cooking Light Cookbook, Oxmoor House — 1989*
1. Combine brown sugar, cornstarch, and espresso powder in a small saucepan, stirring well.
2. Gradually stir in milk; bring to a boil, stirring constantly.
3. Remove from heat; stir in vanilla.
4. Serve over fresh summer fruit, low-fat frozen yogurt, ice cream, or angel food cake.
