3 to 4 c. vegetables (fresh or frozen)
1/2 c. undiluted evaporated skim milk, divided
1 tbsp. plus 2 tsp. all-purpose flour
1/2 c. water
1 tsp. country Dijon-style mustard
1/2 c. shredded reduced-fat Cheddar cheese
1 tbsp. toasted sesame seeds

1. In medium saucepan, steam vegetables until tender. Set aside and keep warm.

2. In small saucepan, whisk half of the evaporated milk into flour. Stir in remaining evaporated skim milk, water and mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

3. Add cheese and stir until melted.

4. Serve over hot vegetables and sprinkle with sesame seeds.

This dish can be served as a main dish or as a side dish accompanying meat. Choose from carrots, broccoli, cauliflower, asparagus and zucchini.