I seem to remember reading someplace that some kind of evaporated milk makes good sauces & such. I was at the store tonight and I thought there should be some skim evaporated milk but all they had was fat free or regular. Well, and maybe 2%. Now, of course, I can't remember where I saw it on the posts or recipes or whatever - wherever. I wanted to check to make sure I was looking at the right stuff.
Anyone have any ideas or information?

The fat-free evaporated milk is probably what you are thinking...it is the same as "skim." I would think this would be fine for phase 2, but you should check the label first. I'm not sure what happens when they "evaporate" milk!

I have used it in gravies, soups, and "cream" sauces and it is pretty good. The fat free half and half is very good, too!