Ingredients:
1. Whisk together the evaporated milk and the flour in a small saucepan until smooth. Whisk in the milk, mustard and salt. Bring to a simmer and cook, stirring frequently, until the sauce is slightly thickened, about 4 minutes.
2. Stir in the cheddar cheese and pepper. Remove from the heat and stir until the cheese just melts and the sauce is smooth. Serve at once.
WW Points Value: 1 per serving (3 tbsp)
This recipe appears in the WW New Complete Cookbook.This side dish will go great on any side dish-chicken, meat, fish, or veggie. It goes great with chips as well. If you ever have a craving for a Philly Steak and Cheese, use this sauce.
- 1/2 cup evaporated milk
- 3 tablespoons of flour
- 3/4 cup skim milk
- 2 teaspoons Dijon Mustard
- 1/2 teaspoon salt
- 1/2 cup shredded reduced fat sharp cheddar cheese
- 1/4 teaspoon freshly ground pepper
1. Whisk together the evaporated milk and the flour in a small saucepan until smooth. Whisk in the milk, mustard and salt. Bring to a simmer and cook, stirring frequently, until the sauce is slightly thickened, about 4 minutes.
2. Stir in the cheddar cheese and pepper. Remove from the heat and stir until the cheese just melts and the sauce is smooth. Serve at once.
WW Points Value: 1 per serving (3 tbsp)
This recipe appears in the WW New Complete Cookbook.This side dish will go great on any side dish-chicken, meat, fish, or veggie. It goes great with chips as well. If you ever have a craving for a Philly Steak and Cheese, use this sauce.
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