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.