|Skim milk||1 Cup (16 tbs), divided|
|Reduced-calorie margarine||2 Tablespoon|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Lemon juice||1 1⁄2 Tablespoon|
Combine 1/4 cup skim milk and cornstarch in a small saucepan, stir until smooth.
Add remaining milk, margarine, and pepper.
Cook over medium heat, stirring constantly, until mixture comes to a boil, boil 1 minute, and remove from heat.
Stir in parsley and lemon juice.