cheap very low fat h/m sauce please

elljay20

Hi everyone.
I've just started myself on a diet and would like a recipe for a sauce to put over chicken or pork to be served with brown rice. All the sauces i do are creamy and very fattening!
any ideas much appreciated but remember the healthier the better!!

Boatie_Bird

Hi elljay,Have you tried making your usual sauces but replacing cream with creme fraiche? You can usually get a couple of different types with varying fat contents, but even the one with the higher fat content will be much less fat/calories than cream.HTH

gingin_2

elljay20 wrote:

Hi everyone.
I've just started myself on a diet and would like a recipe for a sauce to put over chicken or pork to be served with brown rice. All the sauces i do are creamy and very fattening!
any ideas much appreciated but remember the healthier the better!!

I love tomato based sauces and tend to throw whatever I have in the fridge in there- chiili, olives, peppers, onions, garlic, herbs. Parmesan is nice on top of the sauce too, even on a diet as it is a relatively low fat cheese and you only need a small sprinkling to add flavour.

elljay20

Boatie_Bird wrote:

Hi elljay,Have you tried making your usual sauces but replacing cream with creme fraiche? You can usually get a couple of different types with varying fat contents, but even the one with the higher fat content will be much less fat/calories than cream.HTH

i thought that creme fresh was still quit fattening?

beverleyhills

For 4 people

1 onion finely chopped
1 red chilli deseeded and finely chopped
1 tsp minced ginger
1 tsp minced garlic
1 bay leaf
1/2 tsp mixed peppercorns coarsely ground
1 tsp ground coriander
1/4 tsp tumeric
6 ozs sliced mushrooms
1/4 pt chicken stock made with a cube
4 tbspns low fat fromais frais
salt and pepper
handful fresh coriander

Fry the first 8 ingredients in very little oil or use Fry Light for about 5 mins.
Stir in mushrooms and stock, bring to the boil and simmer for 5 mins.
Turn off the heat and stir in fromais frais
Season to taste.
Serve with the fresh coriander scattered over.

Your taste buds have to adjust to low fat food

Boatie_Bird

elljay20 wrote:

i thought that creme fresh was still quit fattening?

I believe that you can get one with only 2% fat.I love the slightly sour taste of creme fraiche - I always think it's nicer than cream in savoury sauces.

Laneyboo

super quick and easy you could use a campbells condensed soup as a sauce, i stick it in some pasta but itwould be equally as yummy over a chicken breast, they are 99% fat free too! pop some curry powder in the lentil soup and it makes a great curry sauce and the chicken and mushroom soups are delish on their own!

elljay20

thanks everyone will try all suggestions over the coming weeks! ..... i'm hungry:eek:

sallywl

just to second both the earlier posts... I replace cream with creme fraiche and often do tomato sauces (bung in what ever i have, tin toms, chillies onions, herbs, etc)

(sorry there are more than 2 replies now.... I just got offered my dream job,, so have been on phone to EVERYONE... hence delay in sending)

foreign_correspondent

Hi,
I am on a low fat diet and was looking for something to pour over steak and veggies.
I love peppercorn sauce, and decided to try and make a home made version. After a little trial and error I came up with this which is pretty good!

put about 1/2 pint semi skimmed milk (or a bit more if youre greedy like us!), 1tsp or so of peppercorns (I bash mine a bit in the pestle and mortar to break them up, but you dont want it too fine) a beef stock cube (eg, oxo, bovril) and a slug of cooking brandy (ie any cheapo brandy!) in a microwaveable jug. Bung in the micro and bring to boiling point, thicken with cornflour mixed with a little milk (1-2 heaped tsp depending on how thich you want it!)
If you want to be posh you can bung half an onion and a bayleaf in before you warm the milk and fish them out after.

Tastes good, is very low fat and easy! We like ours quite peppery so often end up using more pepper than 1tsp, but its to your own taste really! brilliant with griddled steak, hm oven chips and brocolli etc!

nikibella

Hi,
you can use any broth, vegetable you like cooking liquid or sauce from the meat (in the latter case refrigerate to remove the fat that hardens and comes on the surface), add a little wine or sherry and thicken with a teaspoon potato or corn starch, then heat until the sauce has a cream consistency.