Tuna Casserole Puree

2 cans tuna

1 cup cream sauce (see below)

1 can peas

1/2 cup Pasta

4 tsp Benefiber (2 serves)

Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.

Nutrition info includes the cream sauce:

Serves: 8

Calories: 126

Protein: 13

Fat: 3.9

Sugars: 2.4

Fiber: 1

Cream sauce:

1 tbsp butter (not margarine or oil)

1 tbsp flour

1 cup 2% milk

1/2 cup shredded cheese of your choice

In a saucepan, melt the butter. Stir in flour and cook until smooth and bubbly and just starting to go brown. Add the milk and whisk until dissolves. Turn up the heat and stir constantly, keeping it at just below a boil. Be careful or it will scorch. Just when it starts to thicken, remove from the heat and add the cheese. Continue stirring until the cheese is dissolved. Use the sauce pretty quickly. Makes 1 cup.