Broccoli with Two-Cheese Sauce

I was disappointed with this dish (another one I made). First I don't like wasting food, so the onion and garlic mixture kind of ticked me off. Also lots of pans (3).

The taste was all right, and the it was easy. But I can be just as satisfied with Green Giant Broccoli in Cheese Sauce for the same amount of points.

Probably won't make again.

Broccoli with Two-Cheese Sauce

1 cup fat-free milk

1/2 cup sliced onion

2 garlic cloves, crushed

Dash of ground nutmeg

2 tablespoons all-purpose flour

1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese

1/3 cup (about 1 1/2 ounces) shredded reduced-fat Jarlsberg cheese

1/4 teaspoon salt

Dash of ground red pepper

6 cups broccoli spears

Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids.

Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.

Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.

Top with cheese sauce; serve immediately.

Yield: 8 servings (serving size: 3/4 cup broccoli and about 2 1/2 tablespoons sauce)

CALORIES 67 (30% from fat); FAT 2.2g (sat 1.3g,mono 0.6g,poly 0.2g); PROTEIN 6.4g; CHOLESTEROL 6mg; CALCIUM 175mg; SODIUM 215mg; FIBER 1.8g; IRON 0.6mg; CARBOHYDRATE 6.4g

Cooking Light, JANUARY 2008