Prep 10 mins
Cook 10 mins
This recipe is from the May 2008 issue of Cooking Light magazine. With just over 2g of fat, how can you go wrong?
- 1 tablespoon all-purpose flour
- 1 cup nonfat milk
- 1⁄2 cup shredded reduced-fat sharp cheddar cheese
- 3 tablespoons grated parmesan cheese
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon chopped fresh thyme
- 1 1⁄2 lbs broccoli florets (about 9 cups)
- Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth.
- Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly.
- Cook 1 additional minute, stirring constantly. Remove from heat.
- Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.
- Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan.
- Bring water to a boil over medium-high heat.
- Add broccoli to steamer.
- Steam broccoli, covered, 4 minutes or until crisp-tender.
- Serve broccoli immediately with sauce.
I loved the flavor and how easy this is to put together. I used shredded parmesan cheese and didn't have the grainy texture.
I had the same experience as the previous reviewer...grainy texture and I did make sure to fully remove the pot from direct heat (which I've heard can cause graininess). Still- nice low-fat alternative to cheese sauce and had a little zip due to the mustard. Tossed about a tbs of asiago in as well and really liked the flavor. Thanks for posting.
The sauce has a very nice flavor with the thyme adding a little something extra. My one complaint was it did end up a tad grainy. I am not sure if this was something I did wrong or because of the low fat nature of the recipe. It ends up only being 1 WW point though, so it is very likely we will have this dish again.