Recipe By : Source:Choice Cooking by the Canadian Diabetes
Association
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup 2% low-fat milk
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon salt
1 pinch white pepper
Combine milk, flour, cornstarch and salt in a saucepan or screw-top
jar. Whisk or shake until there are no dry bits of cornstarch or
flour. Stir-cook about 2 minutes, until mixture boils and thickens.
Stir in oil. Season with white pepper, if desired.
Each Serving (1/4 cup): 1 Milk Choice (2%)
Serve on cooked vegetables, meat or fish. Use as a base for crepe
fillings.
Variations:
Herb Sauce: Stir 1/2 teaspoon each of dried thyme, sweet basil, oregano
and parsley into thickened Basic White Sauce.
Bechamel Sauce: Saute 1 tablespoon finely chopped onion in the 1
tablespoon oil when preparing Basic White Sauce, then stir into
thickened sauce.
Cream Salmon on Toast for 1
Add 2 oz. flaked salmon, 2 Tablespoon frozen peas, 1 slice whole wheat
bread, toasted.
Add salmon to 1/4 up white sauce, thaw frozen peas under hot water, add
to white sauce and salmon, mix well. Toast bread, put sauce mixture over
toast; and serve for lunch with a nice tossed salad.
