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Low Fat Creamy Herbed White Sauce Over Spaghetti


1 1/2 cups Low Fat (1%) milk
1 cup fat-free chicken broth
1 clove garlic
1 bay leaf
1/4 teaspoon dried thyme
3 whole black peppercorns
1 tablespoon margarine
2 tablespoon unbleached flour
1/8 teaspoon freshly ground black pepper
8 ounces spaghetti cooked

Bring milk, broth, garlic, bay leaf, thyme and peppercorns to a boil. Remove from heat. Cover and let stand for 15 minutes. Strain and discard spices. Melt margarine in a saucepan. Stir in flour and pepper; cook, stirring constantly, until mixture is bubbly, about one minute. Add milk mixture, whisking constantly. Remove from heat. Cover and let stand for two minutes. Return pan to medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low. Simmer, stirring often, until the sauce has
thickened and is smooth, 8 to 10 minutes. Serve over hot spaghetti.

Makes 4 servings.

Calories.....384.....Fat.....6.8 g......Fiber.....1.7 g.




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