Broccoli with 2 Cheese sauce

1 cup fat-free milk
½ cup sliced onion
2 cloves garlic, crushed
dash of ground nutmeg
2 Tbs all-purpose flour
1/3 cup (about 1½ ounces) grated fresh Parmigiano- Reggiano cheese
1/3 cup (about 1½ ounces) shredded reduced-fat Jarlsberg cheese
¼ tsp salt
dash of ground red pepper
6 cups broccoli spears

1. Combine milk, onion, garlic and nutmeg in a small, heavy saucepan over
medium-heat. Heat to 180°F. or until tiny bubbles form around edge (do not
boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a
sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper
towels; add strained milk and flour to pan, stirring with a whisk. Return
pan to medium heat; cook 2 minutes or until thick, stirring constantly with
a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a
whisk until smooth. Keep warm.

2. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Top with cheese sauce; serve immediately.

Servings: 8
Yield: Serving Size: 3/4 cup broccoli + 2 1/2 Tbsp. sauce

Nutrition Facts
Amount Per Serving
Calories 64
Calories From Fat (23%) 15
Total Fat 1.69g
Saturated Fat 0.94g
Cholesterol 5.81mg
Sodium 178.23mg
Potassium 253.99mg
Carbohydrates 7.36g
Dietary Fiber 0.21g
Sugar 2.04g
Net Carbohydrates 7.15g
Protein 5.83g

WW Points: 1.5