INGREDIENTS

INSTRUCTIONS

LOWFAT WHITE SAUCE
For mushrooms and onions: Bring 1" water and the salt to a boil in a deep
10" skillet. Add onions; boil 1 min. (I boiled them for about 3 min.)
Remove with slotted spoon; plunge into bowl of ice water. Slip off and
discard skins. (This is time consuming and the skins don't always come off
with your fingers... I used a paring knife to help do this.) Return to
boiling water, reduce heat, cover and simmer 10 - 12 min until tender (took
about 15 min to get to the tender stage). Drain in colander.
Coat same skillet with nonstick spray. Place over med heat until hot. Add
mushrooms; saute until golden and tender. Remove from pan.
In same skillet, prepare lowfat white sauce. Stir in honey, lemon peel,
onions and mushrooms. Heat through.
The mushrooms and pearl onions nutrition: Serves 4 (said it serves 8 but
that was way off) Per Serving: 76 Cal, 3g Pro, 14g Carb, 1g Fat, 3mg Chol,
134mg Sod Exchanges: 1/4 starch, 1 vegetable, 1/4 skim milk, 1/4 fat
Lowfat White Sauce preparation:
In the deep 10" skillet, whisk milk, flour, salt and pepper until smooth.
Stir over med heat 2 min or until sauce thickens and boils. Boil, stirring
constantly, 1 1/2 min. Whisk in sour cream
Makes 1 1/2 C Per 1/4 C serving: 48 Cal, 3g Pro, 6g Carb, 1g Fat, 4mg Chol,
123mg Sod Exchanges: 1/4 starch, 1/4 skim milk, 1/4 fat
This was very good. Serve and eat quickly so it doesn't get too cool...best
warm. We served this as a main meal over pasta. It was very filling and
tasty.
Entered and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
Recipe by: Woman's Day, 11/97
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 10,
1999, converted by MM_Buster v2.0l.

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