LF Sour Cream Sauce

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* Exported from MasterCook *

 

LF Sour Cream Sauce

 

Recipe By : " The Ultimate Low Fat Mexican Cookbook " by Anne Lindsay Greer

Serving Size : 0 Preparation Time :0:00

Categories : Low Fat Sauce

 

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon light butter

2 shallots -- minced

2/3 cup broth

2 tablespoons all purpose flour

1 cup low fat buttermilk

1 ounce fat free or light cream cheese

1 1/2 ounces low fat Monterey Jack cheese OR

1 1/2 ounces processed American cheese

salt and pepper -- to taste

 

Heat the butter and shallots in a small saucepan over medium heat and cook

until shallots are softened. Add flour and 3 to 4 tablespoons broth. Stir

until the flour mixture is smooth. Add the remaining chicken stock and

buttermilk. Stir constantly over medium heat until thickened, about 2 or 3

minutes. Cool a few minutes, then pour into a blender and blend smooth.

 

Return to the same saucepan and stir in the cream cheese or cheese of

choice. Season to taste with salt and pepper.

 

180 cals per cup, 8 grams fat per cup.

 

Cuisine:

" Mexican "

Source:

" Gulf Publishing Co., Houston TX "

Copyright:

" 1995 "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 224 Calories; 19g Fat (74.4%

calories from fat); 11g Protein; 4g Carbohydrate; 0g Dietary Fiber; 60mg

Cholesterol; 680mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 3

Fat.

 

NOTES : There is no sour cream in this sauce, but it has a " sour cream "

flavor. Traditional sour cream enchiladas are loaded with both

sour cram and melted cheese, adding up to major fat gams and

calories. If you use the processed American cheese, the result is

more like a cheese sauce.

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

 

 

 

 

 

 

 

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