Caramel-Coffee Sauce

Title: Caramel-Coffee Sauce
Subject: brown sugar; cornstarch; instant espresso powder; skim milk; vanilla
Description: 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

---

# Caramel-Coffee Sauce

*The Tampa Tribune / Cooking Light Cookbook, Oxmoor House — 1989*

*Yields 6 servings, 2 tablespoons each*

## Ingredients

- 3 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp instant espresso powder
- 1 cup skim milk
- 1/2 tsp vanilla

## Instructions

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.
Source: RCA0008 - Florida Collection of Typed Cards (eBay)
Date: 1989
Rights: Personal/Family
Format: Clipped recipe
Identifier: RCA0008-20260621-0132
Coverage: Florida, US; Tampa