Broccoli with Two-Cheese Sauce

1 c fat-free milk
1/2 c sliced onion
2 garlic cloves, crushed
Dash of ground nutmeg
2 T flour
1/3 c (about 1 1/2 oz) grated fresh Parmesan cheese
1/3 c (about 1 1/2 oz) shredded reduced-fat Jarlsberg cheese
1/4 t 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. 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. Yield: 8 servings

Calories 67; Fat 2.2 g