| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Cheese, Sauces | 4 | Servings | |
INGREDIENTS
| 1 | tb | Betty's Butter; |
| 1 | tb | Arrowroot; |
| 1 | c | Evaporated Milk; |
| 1/8 | ts | Salt |
| 1/8 | ts | White pepper |
| 1/4 | c | Low-fat Cheese sauce Shredded |
INSTRUCTIONS
WHITE SAUCE CHEESE SAUCE Heat butter in a small non-stick skillet, then in arrowroot. Gradually add milk, cook stirring until sauce thickens. Stir in salt & pepper. VARIATIONS: THICKER SAUCE...Add more butter and more arrowroot for each cup of milk. CHEESE SAUCE: Add 1/4 cup shredded low-fat cheese to hot sauce; cook, stirring, until melted. White Sauce Food Exchanges & Food Values: Food Exchange per serving: 1 MILK EXCHAGE + 1/2 FAT EXCAHNGE CAL: 108; CHO: 5mg; CAR: 9g; PRO: 137; SOD: 137mg; FAT: 3g; Cheese Sauce Food Exchanges & Food Values: Food Exchange per serving: 1 MILK EXCHANGE + 1/2 FAT EXCAHNGE CAL: 108 CHO: 11mg; CAR: 10g; PRO: 7g; SOD: 291; FAT: 5g; Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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