Best Reduced Fat Caramels Recipes

Lower Fat Caramel Sauce image

Provided by nickie409

Categories Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups brown sugar
4 tablespoons flour
1 cup water (boiling)
1 dash salt
2 tablespoons cream
2 tablespoons butter (not margarine)
vanilla (to taste)

Steps:

Mix sugar and flour together in a sauce pan, blend well. Add the boiling water and the salt. Cook over medium heat, stirring constantly, for 6-8 minutes, or until it thickens and starts to come away from the edges of the pan. If it is too thick, add a little more water. Remove from heat and add the butter, the cream, and the vanilla (I used about 1/2 tsp.). Stir until thoroughly combined.

Nutrition Facts : Calories 276.5, Fat 5.4, SaturatedFat 3.4, Cholesterol 15.7, Sodium 78, Carbohydrate 58.1, Fiber 0.1, Sugar 53.4, Protein 0.8

Creme Caramel (reduced Fat) image

Provided by Chris from Kansas

Categories Dessert

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 9

Steps:

Preheat oven to 325.
Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
Continue cooking 4 minutes or until golden.
Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
Beat eggs and egg white in a medium bowl with a whisk.
Stir in milk, vanilla, 2/3 cup sugar and salt.
Divide mixture evenly amond prepared custard cups.
Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
Remove cups from pan.
Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula.
Place a dessert plate, upside down, on top of each cup; invert onto plates.
Drizzle any remaining carmelized syrup over custards.