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1/4 cup real butter
1 1/4 cup Whey Low Gold
1/3 cup heavy cream
1/8 teaspoon salt
1/8 teaspoon cream of tartar
In a small saucepan melt the butter over medium heat. Whisk in the Gold, cream, salt and cream of tartar. Bring to boil and boil, stirring frequently, for 2 1/2 minutes. (Boil for longer if you want a thicker sauce. Five minutes will result in caramel that resembles taffy when the sauce is cooled.)
Allow to cool for a few minutes and pour into a small glass pitcher or bowl. This will keep for 2 weeks in the fridge. Heat in the microwave for a few seconds to pour or drizzle. If it gets too thick, heat it with a couple more tablespoons heavy cream.
Makes approx. 16 tablespoons
Per Tablespoon: Calories 47; Protein 0 g; Fat 4 g; Carbs 4 g; Sugar 4 g; Sodium 21 mg