Thanks for the response to my question about baked potato toppings.... It
seems most people prefer salsa, but there were a lot of good ideas that I've
been trying all week. Someone mentioned cheese sauce made of yeast which
brought to mind a recipe from one of the McDougall books that I have used.
This is so good that I've mixed rotel tomatoes in it and used it for dip
with baked tortilla chips. Only about 50 cal per 1/2 cup serving and 2%
calories from fat
Here's the recipe...Hope you enjoy it...... Ric
* Exported from Key Home Gourmet *
"Cheese" Sauce
Recipe By : McDougall Program for Maximum Weight Loss
Serving Size : 8 Preparation Time :20:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup potato -- peeled and cooked
2 cups water
4 ounces pimientos -- chopped
1/2 teaspoon onion powder
1/4 cup nutritional yeast -- flakes
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
Salt to taste
Blend the potato with 1/4 to 1/3 cups of the water in a blender. Add the
remaining ingredients and blend until smooth. Pour into a saucepan. Cook,
stirring, until smooth and thick, 7 to 8 minutes. Serve at once. The sauce
will set when cool and can be reheated.
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