Praline-Pecan Sauce

8 servings (1 1/2 cups)

• 1/2 cup firmly packed dark brown sugar
• 1 Tablespoon cornstarch
• 1 cup evaporated skim milk
• 1/4 cup chopped toasted pecans
• 1 Tablespoon margarine or butter
• 2 teaspoons vanilla extract

Combine brown sugar and cornstarch in a small saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens slightly. Remove from heat.

Add pecans, margarine and vanilla, stirring until margarine melts. Serve warm over angel food cake, fat-free pound cake, or ice milk.

Bon appetit!