| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
123 points, Sauces/mari |
2 |
servings |
INGREDIENTS
| 1 |
c |
Skim milk |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Reduced fat cheddar cheese |
INSTRUCTIONS
Heat milk on high about 15 seconds. Mix flour with a small amount of
cold water to make a smooth paste and stir paste into milk with wire
ship. Cook on high stirring every 30 seconds until mixture is smooth
and thickened. Stirring is important to keep thickener mixed with
milk or it will cook on the bottom of your container. Stir in cheese
and cook 1 additional minute. Cover and let rest 3-4 minutes to carry
over cook and finish melting the cheese. Do not micro on high until
cheese is completely melted as it may curdle.
Makes 1 cup
1/2 cup = 1/3 bread exchange
1/2 milk exchange
1/2 meat-fat exchange Per serving 115 calories, 11 g
carbohydrate, 9 g protein 4 g fat
Recipe by: ??
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on
Feb 28, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”