Basic white sauce and cheese sauce

Yield: 4 Servings

Measure Ingredient
1 tablespoon Betty's Butter;
1 tablespoon Arrowroot;
1 cup Evaporated Milk;
⅛ teaspoon Salt
⅛ teaspoon White pepper
¼ cup Low-fat Cheese sauce Shredded

WHITE SAUCE

CHEESE SAUCE

Heat butter in a small non-stick skillet, then in arrowroot.

Gradually add milk, cook stirring until sauce thickens. Stir in salt & pepper. VARIATIONS: THICKER SAUCE...Add more butter and more arrowroot for each cup of milk. CHEESE SAUCE: Add ¼ cup shredded low-fat cheese to hot sauce; cook, stirring, until melted.

White Sauce Food Exchanges & Food Values: Food Exchange per serving: 1 MILK EXCHAGE + ½ FAT EXCAHNGE CAL: 108; CHO: 5mg; CAR: 9g; PRO: 137; SOD: 137mg; FAT: 3g;

Cheese Sauce Food Exchanges & Food Values: Food Exchange per serving: 1 MILK EXCHANGE + ½ FAT EXCAHNGE CAL: 108 CHO: 11mg; CAR: 10g; PRO: 7g; SOD: 291; FAT: 5g;

Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File

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