| 2 | cups light chocolate soymilk |
| 2 | tablespoons fat-free caramel topping |
| Frozen (thawed) fat-free whipped topping, if desired |
| Chopped pecans, if desired |
| 1. | In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot. |
| 2. | Pour into 2 mugs. Garnish with whipped topping and pecans. |
| No change. |
|
| Substitute vanilla soymilk for the chocolate. |
Nutrition Information:
140 ( 15); 1 1/2g ( 0g, 0g); 0mg; 250mg; 26g ( 0g, 21g); 7g 10%; 0%; 30%; 8% 1 ; 1 ; 0 2