Top it off: fat-free ice cream sauces make a good thing even better!

Vegetarian Times, August, 1998 by Kathy Farrell-Kingsley

Fat-free ice cream sauces make a good thing even better!

The American love affair with ice cream remains as passionate as ever. Now, thankfully, we can indulge in it without putting on weight or challenging our arteries. There's a whole new crop of light versions out there ranging from the sort of low-fat frozen yogurt popularized by ice cream shops to crystallized granitas, nonfat ice creams and icy sorbets. Since there's no point in layering a rich and fatty topping over such guilt-free desserts, we set about developing some sauces that wilt enrich their flavor rather than your bloodstream.

First, we updated two classic sauces--fudge and caramel--and then concocted a fresh berry puree. Cocoa powder and skim milk form the basis for the fudge topping, providing an intense chocolate flavor and creamy texture without any fat. By greatly reducing the amount of butter in the caramel sauce and replacing the traditional heavy cream with evaporated skim milk, we cut fat calories by 75 percent, while still managing to retain that great old-fashioned butterscotch flavor and wonderful thick consistency. The berry puree is naturally fat-free so all we did was lightly sweeten it and add a little lemon juice. It's simple to make and tastes heavenly, whether on ice cream or pound cake.

Caramel Sauce

MAKES 1 1/2 CUPS LACTO 30

1 cup sugar
1/4 cup water
2 tsp. butter
2/3 cup evaporated skim milk
1/2 tsp. vanilla extract

In small heavy saucepan, bring sugar and water to a boil. Cook over medium-high heat, without stirring, until syrup turns amber, 5 to 10 minutes

Remove from heat and let cool slightly. Using wooden spoon, stir in butter until melted and smooth. Gradually stir in milk and vanilla. Return to heat and stir until well blended.

PER 2-TABLESPOON SERVING: 82 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 18G CARB.; 2MG CHOL.; 23MG SOD.; 0 FIBER.

Chocolate Sauce

MAKES 1 1/2 CUPS LACTO 30

3/4 cup packed dark brown sugar
1/2 cup unsweetened cocoa powder
4 tsp. cornstarch
3/4 cup skim milk
1 tsp. vanilla extract

In medium saucepan, whisk together brown sugar, cocoa and cornstarch. Gradually mix in milk until well blended. Bring to a boil, stirring constantly, until thick, about 1 minute. Remove from heat and whisk in vanilla.

Serve right away or pour into an airtight container and refrigerate up to 1 week. Reheat before serving.

PER 1/4-CUP SERVING: 192 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 45G CARB.; 1MG CHOL.; 122MG SOD.; 0 FIBER.

Fresh Berry Sauce

MAKES 1 CUP DAIRY-FREE 30

1 cup chopped fresh strawberries
1 cup fresh raspberries
3 Tbs. confectioners' sugar or to taste
1 Tbs. fresh lemon juice or to taste

In food processor, combine berries and sugar and process until smooth. Strain sauce through sieve set over bowl. Discard seeds. Stir in lemon juice.

PER 1/4-CUP SERVING: 49 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 12G CARB.; 0 CHOL.; 0 SOD.; 3G FIBER.

Kathy Farrell-Kingsley is food editor of Vegetarian Times.