Finishing the sauce with half-and-half adds richness. Be sure to let the sauce stand for 5 minutes before adding the half-and-half; otherwise, the mixture will return to a boil, and the half-and-half may break.
Recipe by Cooking Light August 2002
Credit: Karry Hosford
142 calories; calories from fat 22%; fat 3.5g; saturated fat 2.2g; mono fat 1.1g; poly fat 0.1g; protein 0.4g; carbohydrates 28.1g; cholesterol 11mg; iron 0.5mg; sodium 55mg; calcium 35mg.