(Light béchamel - Traditional recipe)

Time: preparation: 10 minutes ........ cooking: 20 minutes 300 ml (10 fl oz - 1 1/4 C) milk 4 tablespoons cornstarch 150 ml (5 fl oz - ¾ C) plain yoghurt 8 tablespoons grated Parmesan cheese Salt Pepper (if you like) Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This is a light version of the traditional recipe for béchamel in which butter is substituted with plain yoghurt.
Melt cornstarch in milk in a little saucepan (avoid to make lumps: you could use a whisk) and bring to the boil on a very low heat stirring with a wooden spoon continuously until sauce thickens. Season to taste with salt and pepper and, far from the heat, add yoghurt and Parmesan cheese.
The sauce is ready.

Note
- This sauce is perfect when you prepare baked vegetables.
- If you want to prepare a lighter sauce you can use low fat yoghurt or less Parmesan
  cheese.
- But you can prepare a very low fat béchamel in another way. Melt cornstarch in milk,
  bring to the boil, switch off the gas. Season to taste with salt and pepper and add some
  aromatic herbs according to the dish that you're preparing: chives, nutmeg, marjoram,
  tarragon. In this case you can also use it for baked pasta.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".