These are a perfect way to end a delicious meal on a hot summer evening. As Marlene says, “They’re spoon-licking good!” Marlene Kroll — Chicago, Illinois
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 3 teaspoons vanilla extract
- Low-fat vanilla frozen yogurt
- In a small saucepan, heat butter over medium heat. Add brown sugar; cook and stir for 3-4 minutes or until sugar is dissolved. Add cream; bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. Serve warm over yogurt. Cover and refrigerate any leftover sauce. Yield: 1-1/2 cups.
Originally published as Caramel Yogurt Sundaes in Simple & Delicious July/August 2009, p24
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