Yield: 4 Servings
|1 cup||2% low-fat milk|
|5 teaspoons||All-purpose flour|
|⅛ teaspoon||Dry mustard|
|1 dash||Ground pepper|
|2 ounces||Shredded reduced-fat sharp cheddar cheese, (1/2 cup)|
|2 ounces||Diced pimento, (1 jar) drained|
Heat milk over medium-high heat in a small heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat. Pour into a small bowl; let cool 20 minutes.
Melt the margarine in saucepan over medium heat. Add flour and next 3 ingredients, and cook 1 minute, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat, and add cheddar cheese and pimento, stirring until cheese melts. Yield: 1 cup (serving size: ¼ cup).
Per serving: 101 Calories; 4g Fat (43% calories from fat); 6g Protein; 6g Carbohydrate; 8mg Cholesterol; 208mg Sodium NOTES : This recipe is featured with ZUCCHINI WAFFLES WITH PIMENTO-CHEESE SAUCE found on Page 85. Although 50% of the Calories in this sauce come from fat, when it is spooned over waffles, a serving has just 28% of Calories from fat.
Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.