I saw the title of your post and thought.. hmm that sounds good. I looked around and found these two recipes...( I found another one for hazelnut cream sauce!!but we won't even
In the sauce below, I am sure you could substitute skim/low fat milk and have it be quite good as well as reducing the amount of oil
1 c Shelled pumpkin seeds
1/2 c Onion
1 ea Slice white bread
-torn into small pieces
1 ea Clove garlic
2 tb Oil
2 tb Green chilies
14 oz Chicken broth
1/2 c Whipping cream
Cook pumpkin seeds, onion, bread and garlic in oil, stirring
frequently, until bread is golden brown. Stir in chiles.
Place mixture in food processor workbowl fitted with steel blade;
cover and process until smooth. Stir in broth, whipping cream and
Here is one for a sweet pepper sauce
2 teaspoons olive oil
3 large red bell peppers, thinly sliced
1 large onion, halved and thinly sliced
3 garlic cloves, crushed through a press
2 tablespoons no-salt-added tomato paste
1/2 teaspoon marjoram, oregano, or sage
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup water
1. In large nonstick skillet, heat oil over low heat. Add bell peppers, onion and garlic, and cook until very soft, about 15 minutes.
2. Stir in tomato paste, marjoram, sugar, salt, and 1 cup water; cover and cook until peppers and onion are meltingly tender, about 20 minutes.
3. Transfer bell pepper mixture to food processor and process to smooth puree. Return puree to skillet. Add 1/2 cup water if necessary and bring to a simmer.
Good luck.. hope these turn out for you