Flourless Cheese Sauce

I just experimented with making a flourless cheese sauce and it came out wonderfully!

This is what I did:

I put about 2 tbsp of light butter in a pot (I use Land O' Lakes light butter made with canola oil) and melted it.  I mixed in my garlic salt/parsley combo seasoning.  I poured in approximately 1/2 cup of skim milk.  I threw in a couple of tbsp of light sour cream and used a whisk to blend it in.  I then added a tbsp of white wine (I just threw in some from an open bottle I had around) and let it boil to cook the wine off.  I had read online that adding wine helps the cheese sauce from becoming stringy.  I figured if I wasn't starting from a roux, I would need all the help I could get from keeping it stringy!

 Once the wine was cooked off, I threw in about 3 handfuls of cheese (I'm not precise...I just did what looked right).  I used a mild cheddar and monterey jack mix for this cheese sauce.    It was slightly stringy, so once it was all melted in, I added another tbsp of light sour cream to help blend the cheese.  I also mixed in some parmesan cheese and more of the garlic salt/parsley mix.  Miraculously, this combination worked wonders and the cheese sauce wasn't stringy anymore!

I was looking for a no carb vegetable dish and all I had in the freezer was cauliflower so I cooked up the bag, chopped it, and mixed it with the cheese sauce.  I did throw it under the broiler for about 7-8 minutes (I had added a light layer of parmesan cheese on top) just to brown it.  It was delicious...

But you can really use the cheese sauce for whatever you like!