Low Fat White Sauce Recipes

Steps:

• Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

Steps:

• In a heavy medium saucepan, whisk flour to remove any lumps.
• Gradually add 1 cup milk whisking until smooth.
• Add remaining 2 cups of milk and nutmeg.
• Cook over medium heat, whisking constantly, about 10 minutes, until mixture thickens and boils.
• Remove from heat.
• Whisk a little of the mixture into the egg substitute.
• Add egg substitute, Parmesan and butter to the white sauce mixture, whisking constantly.
• Season to taste.
• Can be made ahead, covered and refrigerated.
• Reheat before using.

Steps:

• Heat until bubbles form around the edge of the pot. Set aside for 5 minutes. Strain.
• Meanwhile dissolve 2 tablespoons cornstarch with 1/4 cup skim milk.
• Return the milk to the pot and bring back to a simmer. Add the cornstarch mixture and stir constantly until the sauce thickens smoothly. Season to taste with cayenne, salt and pepper. Cool.

Steps:

• In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper.
• Stir well. Cook on med-low til sauce is heated through.
• Gently stir in 10 oz of cooked, drained fettuccine pasta.
• (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss.
• Garnish with scallions and parsley.
• Serve immediately.

Steps:

• Whisk cornstarch and 1/2 cup of milk in a nonstick pan until smooth. Whisk in the remaining 1 cup of milk. Stick the cloves into the onion and add onion and bay leaf to the pan.
• Cook over low heat, stirring frequently, for 12 minutes or until the mixture is hot and well infused with the bay leaf and onion.
• Raise heat to medium, let simmer for 5 minutes, stirring constantly. Season with salt and pepper.
• Remove from heat, push through a sieve into a bowl.

Steps:

• Put your choice of pasta on to boil. (salt water).
• On low/med. heat Melt butter in sauce pan. Add milk with Baking powder mixed in it before you pour it in with your butter. Wisk it with a fork. Add salt, Parmesan cheese, and garlic powder.
• Stir almost constantly so Milk doesn't burn or clump (trust me it will if you don't stir!).
• after pasta is strained, pour sauce on the pasta in the pot you boiled the pasta in and mix up well. Let simmer for a minute.
• Serve with a little extra parmesan cheese on top.

Steps:

• Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.
• Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes. Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon. Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper. Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
• Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over. Arrange eggplant slices over. Spoon remaining beef mixture over. Top with all of zucchini, overlapping slightly if necessary.
• Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over. Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

Steps:

• Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
• Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.