• 3/4 lb. broccoli florets
• 3 Tbs. unsalted butter
• 2-1/2 Tbs. all purpose flour
• 1-2/3 cups lowfat milk, warm
• 1/3 cup grated Parmesan cheese
• 1/3 cup Swiss cheese, grated
• 1/4 lb. firm tofu, patted dry and finely chopped
• 1/4 cup sun dried tomatoes, soaked if not oil-packed
• 2/3 cup dry seasoned breadcrumbs

Preheat oven to 375°F. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 6-8 minutes or until broccoli is bright green and almost tender. Rinse under cold water and drain thoroughly. Chop coarsely and set aside. Melt 2 Tbs. butter in a heavy saucepan over low heat. Stir in flour and cook 3 minutes, stirring constantly, until mixture starts to bubble. Gradually whisk in warm milk. Bring to a boil over medium high heat, whisking constantly. Reduce heat to medium and simmer 4 minutes or until mixture begins to thicken. Stir in Parmesan and Swiss cheese until cheese melts. Season with salt and pepper to taste. Remove from heat and set aside. Combine chopped broccoli with tofu and sun dried tomatoes in a buttered shallow baking dish. Pour cheese sauce over broccoli and tofu mixture. Sprinkle with breadcrumbs. Dot with remaining butter. Bake 25 minutes or until crumbs are golden and mixture is bubbly.

Per serving: calories 320, fat 15.7g, 43% calories from fat, cholesterol 41mg, protein 16.7g, carbohydrates 29.9g, fiber 3.8g, sugar 8.8g, sodium 821mg, diet points 7.4.

Dietary Exchanges: Milk: 0.5, Vegetable: 1.2, Fruit: 0.0, Bread: 1.2, Lean meat: 0.7, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.2

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