Thread: White sauce vs ???

Hello all I've got a recipe for a chicken pasta bake using a homemade white sauce. Is this quite calorific and if so is there a good alternative??

Perhaps low fat creme fraiche?

thank berryberry! i looked into it a bit more and someone did suggest cremefraiche but i think im gonna go with the normal white sauce recipe using low fat butter and 1%milk didnt realise u only use 20g of the butter and flour so its probably not that bad! xxxx

Originally Posted by LadyJo

thank berryberry! i looked into it a bit more and someone did suggest cremefraiche but i think im gonna go with the normal white sauce recipe using low fat butter and 1%milk didnt realise u only use 20g of the butter and flour so its probably not that bad! xxxx

use skimmed milk (1%), heat until near boiling and add cornflour that's been mixed with cold milk/water. stir like a mad thing until it won't thicken any more, then use best judgement as to if you need to thicken it further. uber low fat.

you can also use cauliflower - cook it, smoosh it in a food processor and use that as your base (i've yet to try this myself).