2 cups low-fat milk
1/3 cup (3 oz.) low fat cream cheese
2 T flour
1 tsp salt
1 T butter
3 garlic cloves
1 cup grated Parmesan cheese
Toss the milk, cream cheese, flour and salt in a blender. Process until smooth and set aside. In a saucepan, melt butter on medium-high and add garlic. Let garlic saute for about 30 seconds...don't burn it.
Add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. Remove pan from heat. Add the cheese, stir it up and then over immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
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