Yield: 4 Servings
|1 tablespoon||Betty's Butter;|
|1 cup||Evaporated Milk;|
|⅛ teaspoon||White pepper|
|¼ cup||Low-fat Cheese sauce Shredded|
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