Cream Sauce Recipe for pasta

Posted on: Fri, 08/30/2002 - 9:44am
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Joined: 05/28/2009 - 16:42

pThis is for Going Nuts whose cream sauce for pasta was "off"--the one below is pretty tasty according to our buds./p
p1 cup strained yogurtbr /
2 Tbs. cornstarchbr /
1 cup evaporated skim milkbr /
1/2 tsp. olive oilbr /
1 large clove garlic, mincedbr /
1/2 cup grated parmesan cheesebr /
1/2 cup skim milkbr /
1 Tbs. Butter Buds sprinkles (or I guess you could use butter)br /
1/4 tsp. saltbr /
1/8 tsp. ground black pepper/p
p1. Combine strained yogurt with the cornstartch in a medium bowl. Stir until smooth. Add the evaporated skim milk. Set aside./p
p2. Heat the oil in a medium saucepan over medium heat. When the oil is hot, add the garlic and saute for about a minute. Don't let it brown./p
p3. Add the yogurt mixture to the sacepan and stir. Add remaining ingredients to the saucepan and continue to heat over med/low heat. If it begins to boil, turn heat to low and simmer, stirring often./p
pServe over pasta or whatever./p
pThe recipe says to strain the yogurt which is really a pain in the a** if you use cheesecloth. I purchased strainer funnels just for this which are wonderful. They are round plastic disks which lay flat with a cut from the edge to the center so you can fold and snap it into a funnel shape. Mesh is attached to the funnel for straining with a tiny hole at the end. And what's even better is you can throw them in the dishwasher after you use them--no more yucky cheesecloth to deal with. I think I ordered two for $18 at [url="http://www.cheesemaking.com."]www.cheesemaking.com.[/url] If I have leftover yogurt from a big tub, that can be strained and mixed with cream cheese to produce a lower-fat alternative than straight cream cheese. Those disks/funnels are a breeze to use!/p

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