I use 2% milk. That helps. But I'm trying to lighten it up more without having it soupy.

I want to make a crab and artichoke heart casserole.

Make it with part chicken broth. It broadens the flavor of the sauce, sort of deepening it, but cuts the milk calories basically in half.

I'm assuming its a sauce thickened with a roux? So cook your tbsp or 2 of butter and flour, then whisk in chicken broth and milk at the same time. You need less salt this way, so be aware.

mare~you bought z-trim, right? Also try substituting 1/2 the butter with z-trim. I haven't done it yet myself, but was planning on trying that. I do use the chicken broth a lot also!