Low Fat Cheese Recipes

Ingredients:

1 tbsp olive oil
2 tbsp all-purpose flour
2 1/2 cup 1% milk, heated
1/2 cup grated fontina cheese
1/2 tsp ground nutmeg
salt & freshly ground black pepper, to taste
1 lb fresh cheese tortellini -or frozen -preferably low-fat
1/4 cup fine dry breadcrumbs
2 tbsp freshly grated parmesan cheese

Instructions:

1. Preheat oven to 350°F. Lightly oil 4 individual gratin dishes or a 1
1/2-quart shallow baking dish or coat with nonstick spray. Put a pot of
water on to boil for cooking pasta.

2. In a large saucepan, heat oil over medium heat. Add flour and cook,
whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a
simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes.
Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt
cheese. Season with salt and pepper. Transfer to a large bowl.

3. Meanwhile, cook tortellini in boiling salted water until al dente, 6 to
8 minutes. Drain and rinse well. Toss with cheese sauce.

4. Divide tortellini among prepared dishes. Top with remaining 1/4 cup
fontina. In a small bowl, mix breadcrumbs and Parmesan. Sprinkle evenly
over gratins. (The gratins will keep, covered, in the refrigeratorfor up to
2 days or in the freezer for up to 6 months. Thaw in the refrigerator
before baking.)

5. Bake gratins for 15 to 25 minutes, or until golden and bubbly. Serve
immediately.

MAKES 4 SERVINGS.

510 calories per serving; 27 grams protein; 14 grams fat (4.7 grams
saturated fat); 68 grams carbohydrate; 1.045 mg sodium; 64 mg cholesterol;
1 gram fiber.

Italian Name: tortellini Gratinati

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4