Ingredients
2 (1.4 oz) chopcolate covered toffee bars, crushed
2 tablespoons brown sugar
1 tsp light butter
2 tbsp fat free half and half divided
3 c halved strawberries
1/4 c. light sour cream
Preparation
Combine candy, brown sugar, butter and 1 tbsp half and half in a small saucepan, cook stirring constantly over medium low heat until candy melts and mixture is smooth. Stir in remaining 1 tbsp half and half and remove from heat.
Spoon 3/4 cup strawberry halves into each of the 4 dessert dishes and top with 1 tablespoon sour cream each. Spoon toffee sauce evenly over sour cream.
