Have a Caramel Sundae for the Holidays

1 Tbsp. cornstarch

1/2 c. brown sugar (dark, packed ) (if you can find a brown sugar substitute - then this would be great for diabetics, too)

1 Tbsp. margarine

1 tsp. vanilla

1 pint vanilla ice milk or nonfat forzen yogurt (divided)

Combine milk and cornstarch in a kettle. Stir until cornstarch totally dissolved. Add brown sugar and margarine, cook over low to medium heat. Stir constantly (use a wire whisk). Bring to a boil, and boil 2 minute, remove from the heat and stir in the vanilla. Cool to room temperature.

Take 1/2 cup ice milk and place in 4 dessert or sherbert glasses. Top with carmel sauce. You can also add pecans or your favorite nuts sprinkled over the top.

Enjoy