New Mornay Sauce

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Pureed low-fat cottage cheese contributes a rich dairy flavor and Gruyère and Parmesan add nuance to a healthier take on classic Mornay sauce. Use it to entice little ones to eat their vegetables.

New Mornay Sauce

Makes: 3/4 cup

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  • 4 teaspoons all-purpose flour
  • 2/3 cup nonfat milk, divided
  • 1/4 cup low-fat cottage cheese
  • 1/4 cup shredded Swiss cheese, preferably Gruyère
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons freshly grated Parmesan cheese, (optional)
  • 1 tablespoon breadcrumbs, (optional)


  1. Stir flour and 2 tablespoons milk in a small bowl to make a smooth paste. Heat the remaining milk in a small heavy saucepan over medium heat until steaming. Whisk the flour paste into the hot milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat and whisk in cottage cheese, Swiss cheese, salt and white pepper. Transfer the sauce to a food processor or blender and puree until smooth. Serve over steamed vegetables and top with Parmesan and breadcrumbs, if desired.


Per tablespoon: 20 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 2 g carbohydrates; 2 g protein; 0 g fiber; 55 mg sodium; 29 mg potassium.

Exchanges: free food

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