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Horseradish Cream
- 1/3 cup Iow-fat evaporated milk
- ½ teaspoon cornflour
- 1 teaspoon dried onion granules
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- freshly ground black pepper
- 1½ tablespoons grated or bottled, prepared
- horseradish*
Whisk together milk, cornfiour, onion, lemon juice, salt and pepper in a small saucepan over medium heat. Simmer for 3 minutes, stirring constantly, or until the mixture thickens slightly. Add horseradish and remove from heat.
Serves 6
Per serve: Kilojoules: 67 Calories: 16
Fat: neg Saturated fat: neg Fibre: 0.4 g Carbohydrate: 2.5 g
Protein: 1.4 g
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