Nutrition per serving may change if servings are adjusted.
2 pounds haricot verts or tender young green beans
4 ounces reduced-fat cream cheese (Neufchâtel)
½ cup fat-free milk
2 cloves garlic, minced
¼ teaspoon ground black pepper
½ cup light dairy sour cream
Preheat oven to 400°F. Trim haricot verts or tender young green beans. If desired, halve haricot verts or green beans. In a covered large saucepan, cook beans in a small amount boiling water for 8 to 10 minutes or until crisp-tender; drain and set aside. (Or, use two 16-ounce packages frozen French-style green beans, cooked according to package directions.)
In another large saucepan, combine cut-up reduced-fat cream cheese (Neufchatel), fat-free milk, garlic, minced and ground black pepper. Cook over low heat until melted and smooth, whisking constantly; remove from heat. Whisk in light dairy sour cream. Add green beans; toss to coat.
Spread green bean mixture in a 2-quart au gratin dish or rectangular baking dish. Bake, uncovered, about 15 minutes or until heated through, stirring once halfway through baking.