Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, January 31, 2010

Low-fat Cheese Sauce


A lovely reader asked for the recipe for the low-fat cheese sauce on my menu and I just happened to have made it last week for lunch to serve over a veggie baked potato. When I first read the recipe it was sort of an "ah-ha" moment because I had never thought to make white sauce without first making a butter roux. Skipping the roux cuts the fat by omitting the butter. The recipe also calls for using reduced-fat cheese.

I would like to play with the recipe a little. The sauce made with reduced-fat cheddar was o.k., but lacking a little zip. A combination of cheese, maybe including a little Parmesan might be better. The original recipe, found in Women Heart's All Heart Family Cookbook, called for soy milk which I don't use, so I subbed 1% milk.

Reduced-Fat Cheese Sauce

olive oil
2 c. low fat milk
2 T. cornstarch
1 shallot, minced
1 clove garlic, minced
4 oz. reduced-fat cheese

In a measuring cup or bowl, whisk together milk and cornstarch. Set aside.

Heat a small saucepan over medium heat. Pour a small amount of oil on a paper towel and wipe the bottom of the pan (or use cooking spray). Add shallot and garlic and cook for a few minutes, until tender. Stir in milk/cornstarch mixture and whisk constantly for about 5 minutes or until mixture thickens. Add cheese and cook until cheese is melted and sauce is smooth. Salt as needed.


Crafty P said...

oh you are a gem! thank you! And you called me lovely- one of my favorite words.

I have what appears to be a heart healthy side dish up on my blog... Crafty's Cafe- you will love it!

Katie said...

I've always added just a little bit of mustard powder to my homemade cheese sauce for some extra zip.