Dilled Brussels Sprouts In Cream Sauce

Directions

1. Cut the fresh brussels sprouts in half. In a small saucepan, bring a small amount of water to boil. Add in the brussels sprouts and cook, covered, about 10 to 12 min or possibly till the brussels sprouts are crisp-tender. Drain, reserving 1/4 c. of the cooking liquid. (Or possibly cook the frzn brussels sprouts according to the package directions, but without adding any salt. Drain, reserving 1/4 c. of the cooking liquid. Cut large brussels sprouts in half.) Set aside.
2. Meanwhile, in a small bowl, stir together the lowfat milk, cornstarch, dill, garlic and pepper. Add in to the saucepan and stir in the reserved cooking liquid. Cook and stir over medium heat till the mix thickens and begins to gently boil.
3. Stir in cream cheese and cook and stir till it melts. Add in the brussels sprouts and tomatoes. Gently toss till coated. Cook just till heated through.
4. This recipe yields 4 servings.
5. Comments: You might not think of dill in conjunction with brussels sprouts, but it complements the flavor of these little cabbages quite well. Light cream cheese used in the sauce gives it a rich, creamy texture without contributing too much fat.
6. Chef's note: You'll find fresh brussels sprouts in the supermarket almost all year-round, but they're most plentiful between October and April. Look for small, compact, bright green heads. If cooking them whole, cut a small X in the root end so they'll cook more proportionately.