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Caramel-Coconut Topper

Yield: 2-3/4 cups
Caramel-Coconut Topper
  • 1 1/3  cups  caramel topping
  • 1  cup  toasted shredded coconut
  • 1/2  cup  chopped toasted pecans

1. In a small saucepan over low heat stir together 1-1/3 cup caramel topping, 1 cup toasted shredded coconut, and 1/2 cup chopped toasted pecans. Heat until warm. Makes about 2-3/4 cups.

2. 55 cal., 2 g total fat (1 g sat. fat), 0 mg chol., 48 mg sodium, 10 g carbo., 1 g fiber, 0 g pro. Daily Values: 0% vit. A, 4% vit. C, 1% calcium, 1% iron.

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