Serves: 8
Total Calories: 31

1 tablespoon unsalted butter
3/4 cup low-fat (1%) buttermilk, divided
2 teaspoons cornstarch
1/4 teaspoon dry mustard
1/4 teaspoon seasoned salt
pinch cayenne pepper
1 egg
2 tablespoons reduced-fat brick-style cream cheese
1 teaspoon lemon juice

1. In a small skillet over medium-low heat, melt the butter until fragrant and golden brown, about 1 minute (watch for burning) remove from the heat and set aside.

2. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, mustard, salt, and pepper. Add the egg and the remaining buttermilk whisk constantly over medium-low heat until the mixture begins to thicken, about 3 minutes. Add the cream cheese and continue whisking until smooth and heated through, 1 minute remove from the heat. Whisk in the lemon juice and the reserved melted butter. Serve immediately, or cover and refrigerate for up to 2 days. To reheat, microwave on high about 45 seconds, stirring once.

EXCHANGES
1 Fat

NUTRITION FACTS
Calories 43
Calories from Fat 27
Total Fat 3g
Saturated Fat 2g
Cholesterol 34mg
Sodium 95mg
Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 2g

Nutritional Facts:

Serves: 8
Total Calories: 31
Calories from Fat: 18

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