I tried the recipe in the Atkins book but was most disappointed that it was so thin. Are there any ways of producing a decent cheese sauce without resorting to flour or thickeners? Any suggestions welcome. I'm on induction and will be for a while so it might be off limits now but ideas for later welcome. Thanks

Hi Tortie,

I make a truly yummy cheese sauce by simmering cream (make sure it has at least 35% fat) for 5 minutes or so until it is thick and "gloppy," then adding grated cheese. Stir the cheese in off the heat and voila!

Rosebud

I make mine like Rosebud, double cream bubbled up with a couple of scoops of philedelphia cream cheese (the garlic and herb is great for this) then when it's the right consistency grate in plenty of cheese, pepper and garlic also help 'lift' the flavour.

I actually cooked this tonight for cauliflower cheese, really tasty!

Yeah I do the same
I heat extra thick double cream, add philli and heat it without letting the cream boil
Then i stir in loads of grated cheese from one of those pre-prepared bags

yummy yummy

Sounds delicious, I can feel a cauliflower cheese coming on this weekend!!

yeah I basically get a pot of double cream put in a large pan heat and add mature cheedar, it also nice if you add garlic or tomatoe puree!! (or both) oh and mushrooms

I sometimes make my cauliflower cheese by, boiling the cauli then mixing with mascarpone cheese. Place in an oven dish top with grated cheese and place in the middle of the oven until the cheese bubbles and browns.

I also do it the same way the others have told if i want the meal a bit quicker

From the lazy, lazy non cook...

Velveeta. In the microwave. It is three carbs per ounce though.

I know, it's so lazy.

I don't think we can get Velveeta here.

Double cream
grated cheddar
philadelphia
plus a touch of grated parmesan.

Simmer all of it together and add more cheddar if it isn't thick enough or add a teeny touch of FRESH lemon juice as that thickens cream.

Sorry about that post. I didn't realize which forum I was in. I'm fairly new at this.

Thanks so much everyone - cauliflower cheese this weekend for me. I'm finding it so hard to get my head around the fact that cream and Philly are allowed on a diet. BTW I have just bought and used marscapone cheese - isn't it gorgeous. Worth giving up bread, potatoes, rice, pasta and sweetcorn for I reckon. But not sure if it is worth giving up chocolate

Hey thats ok, the more the merrier.
And also you have brought our attention (well mine anyway) to something i hadn't heard of before.
It's very interesting and sometimes upsetting (Stevia for example) to hear what you folks have in the States. And it's gets us on the bandwagon to demand the same products here!

Velveeta is a bit like Primula Ebbie only not quite as squeezable. I think! Last time I was over there my friends wouldn't even let me buy it let alone taste it and I ADORE processed cheese stuff!

Hey kamikaze, no biggie! I was just wondering aloud and hoping that you were in the UK and we could get Velveeta here now too.

Tortie, if you have marscapone in the house - hide if you don't want a WICKED treat!!!



take 3 tablespoons marsapone, 1 heaped tsp splenda, and mix with a good glug of lemon vodka (absolut lemon is great). It's wicked but it's good.

kelly Im am gonna be thick but what do you do with it? drink or eat or cook?
yours dumb