2 c. frozen brussels sprouts
1 tbsp. butter
1 tbsp. chopped onion
1 garlic clove, minced
1 tbsp. flour
1/2 c. skim milk
1 tsp. dry white wine
1/8 tsp. black pepper
1 tbsp. grated Parmesan cheese

Cook brussels sprouts according to package directions but without salt.

Meanwhile, in small saucepan over low heat, or in double boiler, melt butter. Add onion and garlic and cook, stirring frequently, 3 minutes or until soft. Add flour and cook, stirring frequently, about 1 minute. Gradually add milk, wine and pepper; cook until thickened and smooth. Remove from heat; stir in cheese until melted. If sauce becomes too thick, add additional 1-2 tablespoons skim milk. Drain brussels sprouts; pour sauce over sprouts. Makes 4 servings. Fat 4 grams. Cholesterol 2 milligrams.