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Crepes - Sweetcorn Mushroom Filling /cheese Sauce [D]



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Crepes - Sweetcorn Mushroom Filling /cheese Sauce [D]

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Melt the low-fat spread in a pan, lightly saut=82 the mushrooms.

Meanwhile, make the cheese sauce. Melt the low-fat spread in a pan, stir in
the flour and cook for 1 minute. Then lower the heat and gradually add the
milk, stirring all the time. Bring the sauce to a boil and stir quickly
until the sauce thickens. Add the cheese and stir until has melted, then
add the mushrooms and sweetcorn. Season to taste with salt and freshly
ground black pepper.

Fill the pancakes with the ratatouille- putting 2-3 tbs of it in the middle
of each pancake- then roll them up and put them in an ovenproof dish.
Sprinkle the cheese over them and bake for 10 minutes ay 350^F/180^C.

from RECIPES FOR HEALTH - DIABETES by AZMINA GOVINDJI & JILL MEYERS pub. in
assoc. with BRITISH DIABETIC ASSOCIATION typed by KEVIN JCJD SYMONS


Ingredients:

2 tb Low-fat spread
3 c Mushrooms,
-sliced.
300 g Sweetcorn, canned,
-drained.
===CHEESE SAUCE============
2 tb Low-fat spread
1/4 c Flour
1 1/3 c Milk, skimmed
Salt
Black pepper,
-freshly ground.
1/4 c Cheese, cheddar, low-fat,
-grated.
Salt
Black pepper,
-freshly ground.
===DIETARY=================
30 g CHO,
540 Kcalories

Serves:

1 Servings
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