Praline Sauce

September/October 1995

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This rich pecan topping is a saucy version of the traditional Louisiana confection. Add a splash of bourbon if you like. Serve over your favorite frozen yogurt or dip in banana slices.

Praline Sauce

Makes: 1 cup

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  • 2 teaspoons butter
  • 1/4 cup chopped pecans, (1 ounce)
  • 1 cup packed dark brown sugar
  • 1/3 cup low-fat milk
  • 1 tablespoon cornstarch
  • Pinch of salt


  1. Melt butter in a small saucepan over medium heat. Add pecans and stir until the nuts are lightly toasted and fragrant, about 1 minute. Remove the pan from the heat; stir in brown sugar.
  2. Stir milk, cornstarch and salt together in a small cup; whisk into the brown sugar mixture. Return to the heat and whisk until the sauce is simmering and thick, about 1 minute. Serve warm over frozen yogurt.


Per tablespoon: 73 calories; 2 g fat (0 g sat, 1 g mono); 2 mg cholesterol; 14 g carbohydrates; 0 g protein; 0 g fiber; 17 mg sodium; 55 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate

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