Cook shallot in oil in a large nonstick skillet until tender, stirring often; stir in chopped thyme and whipping cream. Bring to a boil, stirring constantly; remove from heat. Whisk in goat cheese, salt and pepper until smooth. Yeild about 1 1/2 cups

Per serving: 364 Calories; 33g Fat (82% calories from fat); 13g Protein; 4g Carbohydrate; 101mg Cholesterol; 415mg Sodium