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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (146g) Recipe makes 6 servings |
||
| Calories 118 | ||
| Calories from Fat 34 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 161mg | 6% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 12.4g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 6.5g | ||
| Protein 8.3g | 16% | |
Low-Fat White Sauce
By: Normaone
Apr 17, 2003
Use this recipe to help cut the calories in a variety of dishes calling for a white sauce-pastas, rice, mushroom sauce, etc.
SERVES 6
Ingredients
- 6 tablespoons flour
- 3 cups low-fat milk (1%)
- 1/4 teaspoon ground nutmeg
- 1/3 cup parmesan cheese, grated
- 1/4 cup egg substitute
- 1 teaspoon butter
Directions
1
In a heavy medium saucepan, whisk flour to remove any lumps.2
Gradually add 1 cup milk whisking until smooth.3
Add remaining 2 cups of milk and nutmeg.4
Cook over medium heat, whisking constantly, about 10 minutes, until mixture thickens and boils.5
Remove from heat.6
Whisk a little of the mixture into the egg substitute.7
Add egg substitute, Parmesan and butter to the white sauce mixture, whisking constantly.8
Season to taste.9
Can be made ahead, covered and refrigerated.10
Reheat before using.
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Featured Reviews for This Recipe
From: Jennifer78
On Jun 10, 2009
One of the best low-fat white sauces I've tried so far. It was a little too much flour for my taste- I had to add more milk. Next time I will only use 4 Tbsp of flour. The egg gave it a nice, smooth texture. It's a great base recipe. I used it to make a low fat chicken carbonara. Thanks for a great recipe!
From: AKillian24
On Jan 28, 2006
Great sauce! I've never used egg substitute to thicken my sauces, and here it works very well. Be very careful not to get too anxious and heat your sauce too fast after you add the egg - you don't want to cook it! Thanks for a great recipe!
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