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