I made this for supper tonight and decided that I wanted to post it here. This is a recipe that easily allows for substitutions, especially if you do not have the fat-free products. I serve it over cooked whole-wheat pasta and steamed broccoli for a quick, easy dinner.
1/4 cup all-purpose flour
1/2 teaspoon garlic salt (I was out, so I used salt and garlic powder)
1 1/2 cups fat-free milk (or 2 cups evaporated skim milk)
2 cloves garlic, minced
3 tablespoons fresh chopped parsley (or sub 1 T dried parsley)
1/3 cup grated reduced-fat Parmesan cheese
1/2 teaspoon black pepper
Directions
Over medium heat, melt the butter in a saucepan. Whisk in the flour and garlic salt until smooth. Slowly, whisk the milk into the sauce until completely incorporated. Add the garlic, parsley, and Parmesan cheese, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, about 5 minutes.
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