Creamy Lemon Sauce (?)

[Guest guest]

The Find and Replace function has arbitrarily decided to replace the first

ingredient in many (but not all) of my recipes with " 1/2 " cubed " .

 

Does anyone have the following recipe and would be able to tell me how much

skim milk is in this?

 

TIA!

Christine Muehling

 

 

* Exported from MasterCook *

 

Creamy Lemon Sauce

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Low Fat (Under 30%)

Marinades & Sauces

Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

?? cup skim milk

1/4 cup dry skim milk

1 tablespoon cornstarch

1 1/2 teaspoons cornstarch

1/2 teaspoon salt

1/8 teaspoon white pepper

1 pinch nutmeg

1/4 cup Egg Beaters® 99% egg substitute

3 tablespoons lemon juice

2 teaspoons grated lemon peel

 

Put dry milk, salt, pepper, nutmeg and cornstarch into a 1 quart saucepan.

Whisk in the milk. Place over medium heat and cook, stirring constantly,

until the sauce is thick and bubbly. Reduce heat to low.

Place the egg beaters in a small bowl, and slowly stir in 1/4 cup of the hot

milk mixture. Return the mix to the pan, while whisking. Continue to cook,

stirring for another minute, or until the mixture thickens slightly. Do not

boil.

Remove the pan from the heat, and slowly stir in the lemon juice and rind.

 

Serve hot over veggies or seafood. Great sub for Hollandaise!

 

 

 

Source:

" " Secrets of Fat-Free Cooking: Over 150 Fat-Free and Low-Fat Recipes

from Breakfast to Dinner-Appetizers to Deserts " by Sandra Woodruff "

Copyright:

" Avery Publishing Group; ISBN: 0895296683 • September 1995 "

 

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Per serving: 79 Calories (kcal); trace Total Fat; (1% calories from fat); 7g

Protein; 13g Carbohydrate; 3mg Cholesterol; 459mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0