"cheese" sauce

Categories
Digest
Mar95
Mcdougall
Fatfree
Yield
1 Servings
MeasureIngredient
¼ cup Cooked, peeled potato
2 cups Water
4 oz jar pimientos
½ teaspoon Onion powder
¼ cup Brewer's yeast flakes
  (nutritional yeast)
Tablspoons cornstarch
2 tablespoons Fresh lemon juice
Salt to taste, if desired

Blend the potato with ¼ to ⅓ cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes.

Serve at once. The sauce will set when cool and can be reheated.

Makes 2 cups Preparation time: 10 min Cooking time: 10 min Source: This is a recipe I found in the McDougall "Program for Maximum Weight Loss" book.

Posted by "Acox, Christine" <Christine.Acox@...> to the Fatfree Digest [Volume 16 Issue 21] Mar. 25, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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