• 2-1/4 cups vegetable stock
• 1 lb. carrots, sliced
• 1/2 lb. leek, trimmed
• 1/2 tsp. dried thyme
• 1-1/2 cups fromage frais
• 1/4 tsp. mustard
• 1/8 tsp. sugar
• 2 Tbs. fresh breadcrumbs
• 2 ounces Double Gloucester cheese, grated finely
• 1/4 tsp. salt (optional), or to taste

Bring the stock to the boil in a pan. Add the carrots and leeks, cover and simmer for 8 to 10 minutes until barely tender. Drain well, reserving the stock. Place the vegetables in a shallow, flameproof dish and sprinkle with thyme and seasoning. Spoon on 7 ounces of the reserved stock. Preheat grill to hot. Beat the fromage frais with the mustard and sugar. Stir the breadcrumbs and half the Double Gloucester cheese. Spoon the mixture over the vegetables and sprinkle the remaining grated cheese on top. Grill until brown and bubbling. Freezing not recommended.

Per serving: calories 312, fat 23.5g, 66% calories from fat, cholesterol 53mg, protein 8.4g, carbohydrates 19.2g, fiber 4.7g, sugar 9.9g, sodium 372mg, diet points 7.7.

Dietary Exchanges: Milk: 0.4, Vegetable: 2.8, Fruit: 0.0, Bread: 0.1, Lean meat: 0.5, Fat: 4.2, Sugar: 0.0, Very lean meat protein: 0.0

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