Sherried Mushroom Sauce

Serves: 10
WW Points: 1

2 cups skim milk
2 teaspoons vegetable oil
1 small onion -- diced
1 1/2 cups sliced mushrooms
2 tablespoons flour
1 tablespoon chopped chives
1 teaspoon sherry -- (optional)
Freshly-ground black pepper -- to taste

Pour milk into saucepan. Warm it over low heat. Saute onion in oil over moderate heat for about 1 minute. Add sliced mushrooms and continue to saute about 3 minutes. Stir in the flour. Continue to cook another 2 to 3 minutes. Whisk in the warmed milk. Continue to cook; stir frequently until thickened. Add chives, sherry (optional) and pepper to taste. Keep warmed over low heat until served.

Nutritional Analysis:
Calories 45; Fat (grams) 1; Percent calories from fat 20; Percent polyunsaturated 2; Percent saturated 4; Percent monounsaturated 14; Cholesterol (milligrams) 1; Sodium (milligrams) 25; Protein (grams) 2; Carbohydrate (grams) 6; Fiber (grams) 0.

Source: Mayo Clinic's Virtual Cookbook, provided by

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