2 level tsp cornflour
1/4pt skimmed milk
1/4pt stock made with vecon
4oz very low fat natural fromage frais
4tbsp freshly chopped parsley
salt and fresh ground pepper.
Blend the cornflour with a little bit of the milk. Place in a pan with the rest of the milk, add the vegetable stock and bring to the boil stirring all the time. Reduce the heat and simmer, stirring continuously, until thick.
Por in the fromage frais and freshly chopped parsley and gently heat through (do not boil or the fromage frais will curdle). Season to taste
Sun 14 Dec 2014, 05:03 by Treats
Subject: Parsley Sauce 
