Use this sauce on any vegetables you like – only 2 points per 3 tablespoons. The second recipe uses Gruyere cheese (or any Swiss cheese) and I do not have the points value but I am sure it is about the same as the first recipe.
- 1/2 cup evaporated fat-free milk
- 3 tbsp. flour
- 3/4 cup 2% milk
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 cup 2% sharp shredded cheese
- 1/4 tsp. ground pepper (optional)
Whisk together the evaporated milk and flour in a small saucepan until smooth. Stir in the 2% milk, mustard and salt. Bring to a simmer and cook, stirring frequently, for about 4-5 minutes, or until slightly thickened.
Stir in the 2% cheese and pepper; remove from the heat and stir until the sauce is smooth.
Comment: This cheese sauce is quite good!
Gruyere Cheese Sauce:
- 4 tsp. flour
- 1 cup 1% milk, divided
- 1/2 cup Gruyere cheese
- dash or two of garlic powder
- salt and pepper to taste
Whisk flour with 2 tbsp. milk until smooth. Heat the remaining milk in a small saucepan until steaming. Add the flour mixture, whisking until the sauce bubbles and thickens for 2 to 3 minutes. Remove from heat and stir in Gruyere, garlic powder, salt and pepper to taste.