Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cooked, peeled potato |
| 2 cups | Water |
| 1 | 4 oz jar pimientos |
| ½ teaspoon | Onion powder |
| ¼ cup | Brewer's yeast flakes |
| (nutritional yeast) | |
| 3 | Tablspoons cornstarch |
| 2 tablespoons | Fresh lemon juice |
| 1 | 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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