Basil 'Passport to Paradise'

Basil Cream Sauce

Fresh or frozen, this easy, low-fat cream sauce is great with pasta, poultry or a variety of vegetables.

2 tablespoons butter
1 large clove garlic, quartered
2 tablespoons plain flour
1/4 teaspoon each salt and freshly ground black pepper
2 cups lowfat milk or soy milk
2 cups fresh basil leaves

Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook 2 minutes, until the aroma is released. Mix in flour, stirring constantly. Still stirring, mix in the milk or soy milk, a little at a time, allowing the sauce to thicken between additions. After all the milk has been added, cook and stir the sauce for 5 minutes. Chop the basil. As soon as the sauce begins to bubble, remove the garlic and stir in the basil. Cook for 3 minutes more, until the basil wilts and the pieces no longer float to the top. Cool slightly and freeze in airtight plastic containers. If desired, the sauce can be processed until smooth in a food processor or blender before freezing. To reheat: Thaw, then warm gently, stirring over medium-low heat.

Variations: You can transform it into a cheese sauce by adding % cup grated cheese per 1 cup sauce. Or, jazz it up with a squeeze of lemon juice or a sprinkling of curry powder.