"Creamed" Leeks

I LOVE creamy sauces........since I started my WW journey one of the things I have tried to do is re-create creamy sauces without the sp....not an easy task but I think I've cracked it. I've discovered these.......

....Philadelphia Light Cream Cheese.....these little beauties live in my fridge permanently....I use them for all sorts of things, I put them in sauces, risottos, toppings on bakes....they are so versatile and the flavours are fab.
I had some leeks that needed to be used up so I decided that I would try to recreate creamed leeks.....minus the oil, cream and cheese.....hmmm.....you might wonder how it can be creamed leeks then.....I'll tell you how..... read on.....this single portion works out at 2sp (don't forget, if you increase the recipe for more portions please recalculate the points accordingly)

Ingredients (for 1 portion)

Spray Oil
1 medium sized leek sliced
100 ml Vegetable Stock
2 tablespoons Philadelphia Light with Chives
salt and pepper to taste

Method

Spray a frying pan with spray oil and bring to a medium heat. Tip in your sliced leeks and turn them around in the pan to coat them with the oil. Pour in the veg stock and allow it to come up to heat. Allow it to simmer for a few minutes to cook and soften the leeks and reduce the liquid in the pan, add the Philadelphia cheese and season to your taste, allow it to melt down and meld with the small amount of liquid you still have in the pan. Serve and enjoy.

Sue
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