Lightened Up Bechamel Sauce 2 Ww Pts Food

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

BASIC WHITE SAUCE/BECHAMEL SAUCE

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.

SPEEDY WHITE SAUCE (BECHAMEL)-A CHEATS VERSION!

Steps:

• Put all of the ingredients into a saucepan and whisk over moderate heat until thickened and smooth.
• NB-You may wish to add a little more milk at this stage,depending on how thick you want it.

LOW-FAT WHITE SAUCE

Steps:

• In a heavy medium saucepan, whisk flour to remove any lumps.
• Gradually add 1 cup milk whisking until smooth.
• Add remaining 2 cups of milk and nutmeg.
• Cook over medium heat, whisking constantly, about 10 minutes, until mixture thickens and boils.
• Remove from heat.
• Whisk a little of the mixture into the egg substitute.
• Add egg substitute, Parmesan and butter to the white sauce mixture, whisking constantly.
• Season to taste.
• Can be made ahead, covered and refrigerated.
• Reheat before using.

LOW-FAT ORANGE DREAM CHEESECAKE (2 WW PTS)

Steps:

• SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
• STIR boiling water into gelatin in large bowl at least 2 minute until gelatin is completely dissolved. Cool 5 minute Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
• ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
• Nutrition (per serving).
• Calories100 Total fat2 g Saturated fat1.5 g Cholesterol10 mg Sodium330 mg Carbohydrate11 g Dietary fiber0 g Sugars5 g Protein8 g.

PASTA AND SIMPLE WHITE SAUCE (LOW FAT)

Steps:

• Put your choice of pasta on to boil. (salt water).
• On low/med. heat Melt butter in sauce pan. Add milk with Baking powder mixed in it before you pour it in with your butter. Wisk it with a fork. Add salt, Parmesan cheese, and garlic powder.
• Stir almost constantly so Milk doesn't burn or clump (trust me it will if you don't stir!).
• after pasta is strained, pour sauce on the pasta in the pot you boiled the pasta in and mix up well. Let simmer for a minute.
• Serve with a little extra parmesan cheese on top.

LOW FAT BECHAMEL SAUCE

Steps:

• Whisk cornstarch and 1/2 cup of milk in a nonstick pan until smooth. Whisk in the remaining 1 cup of milk. Stick the cloves into the onion and add onion and bay leaf to the pan.
• Cook over low heat, stirring frequently, for 12 minutes or until the mixture is hot and well infused with the bay leaf and onion.
• Raise heat to medium, let simmer for 5 minutes, stirring constantly. Season with salt and pepper.
• Remove from heat, push through a sieve into a bowl.