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I am considering using evaporated skim milk mixed with a thickener like cornstarch or sweetened rice flour to create lo-fat cream sauces. What is your knowledge of freezing cream sauces made with the above ingredients? Has anyone done this?

[This message has been edited by sandyb (edited September 15, 2000).]

Hello!
I use a white sauce made with regular skim milk and mochiko (japanese sweet rice flour). The mochiko won't break down in the freezer. This is the trick (shhhh!) to my macaroni and cheese. It comes out thick and creamy and oh so good!


Samantha Ellis
The Enchanted Kitchen
Cape Cod, MA
Enchanted_Kitchen@excite.com

[This message has been edited by Samantha (edited September 15, 2000).]