Tex-Mex Broccoli

A simple cheese sauce sparked with the flavors of the Southwest dresses up nutritional broccoli florets. Serve as an accompaniment with turkey fajitas, black beans, and rice.

1 cup low-fat (1%) milk
1 tablespoon flour
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 ounces pepper jack cheese, shredded
6 cups small broccoli florets

1. In large saucepan, combine milk and flour and whisk over medium heat until no lumps remain, about 1 minute.
2. Stir in mustard, salt, black pepper and cayenne, and cook, stirring frequently, until lightly thickened and no floury taste remains, about 4 minutes. Stir in pepper jack cheese and remove from heat.
3. Meanwhile, bring a large pot of water to a boil. Add broccoli and cook until crisp-tender, about 3 minutes. Drain well and transfer to a serving dish. Pour in cheese sauce and toss to coat well.

Makes 4 servings.
Per serving: 65 calories, 1.2g total fat (0.5g saturated), 2mg cholesterol, 3.2g dietary fiber, 10g carbohydrate, 6g protein, 382mg sodium.