Vegetables in Cream Sauce*

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creamsauce
Ingredients (4 Servings)
  • 2 T. margarine
  • 2 T. all-purpose flour
  • 1 c. low-fat milk
  • salt and pepper, to taste
  • 2 c. vegetables, fresh, frozen or canned, cooked
Directions
  1. In a large saucepan, melt margarine. Stir in flour.
  2. Add milk slowly, stirring until smooth.
  3. Cook and stir over low heat until mixture is thickened.
  4. Add salt, pepper, and vegetables.

*For cheese sauce, add 3/4 cup shredded cheese after step 3


Nutrion Facts

Per Serving: Calories 160, Total Fat 7 g (11% DV), Saturated Fat 2 g (9% DV), Cholesterol 5 mg (1% DV), Sodium 220 mg (9% DV), Total Carbohydrate 21 g (7% DV), Dietary Fiber 5 g (19% DV), Sugars 3 g, Protein 6 g, Vitamin A 120%, Vitamin C 20%, Calcium 10%, Iron 8%.