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Dilled Brussels Sprouts In Cream Sauce

low fat, side dish

12 ounces fresh brussels sprouts
(or 10 oz frozen brussels sprouts)
1/3 cup skim milk
1 teaspoon cornstarch
1 teaspoon minced fresh dill
(or 1/4 tspn dillweed)
1/8 teaspoon garlic powder
1/8 teaspoon freshly-cracked black pepper
1 ounce light cream cheese; cut into cubes
10 cherry tomatoes; halved

Cut the fresh brussels sprouts in half. In a small saucepan, bring a small amount of water to boil. Add the brussels sprouts and cook, covered, about 10 to 12 minutes or until the brussels sprouts are crisp-tender. Drain, reserving 1/4 cup of the cooking liquid. (Or cook the frozen brussels sprouts according to the package directions, but without adding any salt. Drain, reserving 1/4 cup of the cooking liquid. Cut large brussels sprouts in half.) Set aside. Meanwhile, in a small bowl, stir together the milk, cornstarch, dill, garlic and pepper. Add to the saucepan and stir in the reserved cooking liquid. Cook and stir over medium heat until the mixture thickens and begins to gently boil. Stir in cream cheese and cook and stir until it melts. Add the brussels sprouts and tomatoes. Gently toss until coated. Cook just until heated through. This recipe yields 4 servings. Comments: You might not think of dill in conjunction with brussels sprouts, but it complements the flavor of these little cabbages quite well. Light cream cheese used in the sauce gives it a rich, creamy texture without contributing too much fat. Chef's note: You'll find fresh brussels sprouts in the supermarket almost all year-round, but they're most plentiful between October and April. Look for small, compact, bright green heads. If cooking them whole, cut a small X in the root end so they'll cook more evenly. Nutritional Information Per Serving: Calories: 75; Fat: 2.1 grams (22% of calories); Cholesterol: 6 milligrams; Sodium: 64 milligrams; Fiber (grams) 4.2.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 35 Calories (kcal); 1g Total Fat; (34% calories from fat); 2g Protein; 4g Carbohydrate; 4mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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