Creamy Peppercorn Sauce

Sauce

Creamy Peppercorn Sauce

1 teaspoon cornstarch

1/2 teaspoon brown sugar

1/2 cup beef broth

1/2 cup (half of an 8-ounce tub) cream cheese spread (reduced-fat OK)

2 tablespoons green peppercorns

Whisk cornstarch and sugar in medium saucepan. Gradually whisk in broth. Cook on medium heat 2 minutes or until thickened, stirring constantly. Stir in cream cheese spread and peppercorns. Cook, stirring, 2 to 3 minutes or until cream cheese is melted and sauce is well blended. Makes 4 servings.

Per serving: 113 calories (79 percent from fat), 10 g fat (6 g saturated, 3 g monounsaturated), 32 mg cholesterol, 3.5 g protein, 2 g carbohydrates, 0 g fiber, 246 mg sodium.

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