broccoli with two-cheese sauce

We made this as a side dish last night and loved it. (To be fair, we used regular Gruyere, because it was what we had, so it probably wasn't as "light" as the recipe below.)

1 cup fat-free milk
1/2 cup sliced onion
2 garlic cloves, crushed
Dash of ground nutmeg
2 tablespoons all-purpose flour
1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese (we used 1/2 cup)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat Jarlsberg cheese (we used 1/2 cup Gruyere)
1/4 teaspoon salt
Dash of ground red pepper
6 cups broccoli spears

Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. (We simply removed the onion and garlic and skipped the straining and wiping the pan.) Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.

Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.

Serves 8. (serving size: 3/4 cup broccoli and about 2 1/2 tablespoons sauce)

CALORIES 67(30% from fat); FAT 2.2g (sat 1.3g,mono 0.6g,poly 0.2g); PROTEIN 6.4g; CHOLESTEROL 6mg; CALCIUM 175mg; SODIUM 215mg; FIBER 1.8g; IRON 0.6mg; CARBOHYDRATE 6.4g

Via Cooking Light, January 2008