Ingredients
3 tbsp flour
3 tbsp nonfat or low fat margarine
2 cup skim milk
1 tsp salt
1/4 tsp nutmeg
1/2 cup non-dairy creamer
1 non-fat cheese -- optional
1 egg substitute, liquid --
1 optional
Directions
Cook flour and margarine together, stirring constantly. Add milk and
continue whisking until mixture thickens. Add salt and nutmeg. Just
before serving, add non-dairy creamer. This gives it a rich creamy
flavor. For cheese sauce, simply stir in non-fat cheese. For Bechamel
sauce, add egg substitute.
Recipe By : Penchard/AOL
Servings: 1 servings
Penchard's Favorite Low-Fat Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is actually possible to trace the history of written recipes far back into distant history, in truth as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, generally, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. Additionally, he tells us how the Roman cooks used many different herbs and spices, including many that are still in use today like bay, rue and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, such as parsley, basil and rosemary. The introduction of these new foods and spices prompted a torrent in cookery books, most of which are now in private cookery archives. When we get to the 1900s, cooking publications are highly popular as a result of better eduction, more free time and having more disposable income. |
We hope you enjoy this Penchard's Favorite Low Fat Cream Sauce recipe.
