Best 5 Low Fat White Sauce Recipes

LOW-FAT WHITE SAUCE

Steps:

• Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

HEARTY MOUSSAKA WITH LOW-FAT WHITE SAUCE

Steps:

• Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.
• Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes. Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon. Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper. Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
• Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over. Arrange eggplant slices over. Spoon remaining beef mixture over. Top with all of zucchini, overlapping slightly if necessary.
• Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over. Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

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 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 WHITE SAUCE

Steps:

• 1. In a saucepan, melt margarine. Stir in flour, butter buds, and bouilion till blended.
• 2. Gradually add water and milk. Bring to a boil; cook and stir for 2 min., or until thickened. Season with pepper.
• 3. Yield: 2 cups