Instructions: One of the tricks Ive learned is how to thicken a sauce.

Cornstarch, of course, is low cal, but arrowroot and potato starch are also good substitutes for flour. So are cereals, like oatmeal. Also try cream of wheat or cream of rice.

We can also thicken by mashing cooked vegetables. Unlike cornstarch, veggies add flavor. I keep potato flakes, pureed squash and carrots on hand. Try strained and pureed foods for babies and combos for juniors.

These tricks work for soups, stews, sauces and gravies. They also work for

Gratins. Bonus: with lower fat, the leftovers last longer. The reheat was very tasty.

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