Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Skim milk -- at room |
\N \N | Temperature |
1 tablespoon | Cornstarch |
½ teaspoon | Dry mustard |
½ teaspoon | Salt |
⅛ teaspoon | Black pepper |
¾ cup | Fat-free mozzarella cheese |
\N \N | Shredded |
10 ounces | Frozen mixed vegetables |
4 mediums | Potatoes |
\N \N | Baked and cut into quarters |
In a small saucepan, combine milk, cornstarch, mustard, salt, and black pepper. Cook and stir until thickened and bubbly. Add cheese, stirring until melted. Stir in vegetables and heat through.
Recipe By : Better Homes And Gardens New Dieter's Cook Book File