• 1-1/4 lbs. summer squash, cut into 1/2 inch pieces
• 2/3 cup lowfat milk
• 5 ounces queso quesadilla cheese, cut into cubes

Place squash in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes or until just tender. Combine cheese and milk in a heavy saucepan over medium low heat. Stir occasionally until cheese is melted and mixture is thickened. Serve sauce over squash.

Per serving: calories 140, fat 8.1g, 51% calories from fat, cholesterol 21mg, protein 8.8g, carbohydrates 9.1g, fiber 1.7g, sugar 7.4g, sodium 501mg, diet points 3.6.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.9, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

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