Cream Sauce without the Cream (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Cream Sauce without the Cream

http://www.eatingwell.com/recipes/cream_sauce_without_cream.html

From EatingWell:  January/February 2013

Here’s a formula for making “cream sauce without the cream” to use as a healthy replacement for fat- and calorie-rich cream sauces in your favorite soups, pastas or sauces. This healthy recipe for cream sauce without heavy cream makes a big batch, more than you’ll most likely need for one recipe, so refrigerate or freeze the extra sauce to use in other recipes.

About 6 cups | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
  2. Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with salt and pepper.

Nutrition

Per cup : 159 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 5 g Protein; 1 g Fiber; 563 mg Sodium; 259 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 1/2 fat

Tips & Notes