TURKEY BRULEE (CARBONARA)

Serves 4 (UK points 4.5 per portion Guestimate US points 5 points)

1 Onion, Sliced
4 Turkey Breast Steaks, thinly sliced
5/6 mushrooms, sliced

For the Sauce

100g/1 cup Cornflour/cornstarch
240 ml / 1 cup skimmed milk
240ml / 1 cup water (might need a bit more)
2 egg whites
salt and pepper to taste.
6 rashers (streaky) cooked crispy bacon
1 level teaspoon garlic granules (fresh can be used to taste)
1 heaped teaspoon dried rosemary (fresh can be used if preferred)
2 dessert spoons 50% fat free Crème Fraiche (15% fat)

1. In a small saucepan blend together milk, water and cornflour adding the egg white. Over a medium heat with a whisk, stirring all the time till creamy and bubbling. (Approximate 2 minutes)
2. Add dry ingredients continue mixing over medium heat for another 2 minutes.
3. Put to one side.
4. Fry chopped onion in large saucepan or wok in spray oil.
5. Add the turkey strips and cook for about 5 minutes
6. Finally add the mushrooms and cook for 2-3 minutes.

Add the Crème fraiche to the sauce, then add to the meat – whilst still over the heat. Coating all the ingredients.

Add chopped parsley over dish just before serving.

Serve with Pasta or Rice – not forgetting the points.
Put the Pasta or rice into a large serving dish, top with the sauce, you could add breadcrumbs to give a ‘brulee’ effect and brown under the grill (broiler) this will increase the points.

Serve with Fresh crusty bread (If special occasion) Don’t forget the points.
Serve with crunchy salad or freshly cooked green beans and brocolli. Or any 0 point vegetables.