1 1/2 c  Brown sugar; packed
1/3 c  Corn syrup
1/3 c  Water
3/4 c  Cool Whip Lite®; thawed
1 tb Margarine; melted
1/2 ts Vanilla
1/4 ts Baking soda
Low-fat vanilla ice cream;
-softened

In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over
medium-high flame. Remove from heat; gradually stir in whipped topping.
Cook over low flame until heated through. Remove from heat and stir in
margarine, vanilla, and baking soda.
Serving Ideas : Serve warm over low-fat vanilla ice cream.

NOTES : Servings are by tablespoon. Leftover sauce may be refrigerated up
to 3 weeks. Just reheat over low flame.