CREAMY LOW-FAT BECHAMEL SAUCE
2 CUPS SKIM MILK
1/8 TSP FRESHLY GRATED NUTMEG
1/8 TSP DRIED THYME
1 TBS FINELY MINCED ONIONS
1 TSP SAFFLOWER OIL
1/4 WHITE WINE OR VEGETABLE STOCK
3 TBS UNBLEACHED WHITE FLOUR OR WHOLE-WHEAT PASTRY FLOUR
IN A SAUCEPAN OVER MEDIUM-HIGH HEAT, COMBINE MILK, NUTMEG, THYME AND ONIONS. BRING JUST TO BOILING POINT, REMOVE PAN FROM HEAT, COVER AND SET ASIDE FOR 10 MIN TO ALLOW FLAVORS TO BLEND. IN A HEAVY SAUCEPAN OVER MEDIUM-HIGH HEAT, COMBINE OIL AND WINE OR VEGETABLE STOCK. HEAT TO SIMMERING. ADD FLOUR AND COOK, WHISKING CONSTANTLY FOR 3 MIN. SLOWLY ADD WARM MILK MIXTURE AND CONTINUE WHISKING. SAUCE SHOULD THICKEN TO THE CONSISTENCY OF HEAVE CREAM. SERVE HOT. MAKES 2 CUPS = 10 CALORIES/TABLESPOON