Light ("Guiltless") Alfredo Sauce (but doesn't taste like it!)
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and/or add a little milk and it will be back to normal again (I always make extra and store in the fridge and never have had to add milk, just reheat and it's great!).
Notes:
I know many of you ladies love ourbestbites - they are amazing! This recipe is a new discovery for me a couple weeks ago and there are so many ways to use it. It's great for any type of pasta dish (the ladies at ourbestbites have one with lemon, I'll add later), pizza sauce, dip for breadsticks, etc. There's only about 100 calories per 1/4 cup and it tastes so yummy! I usually have shied away from alfredo sauce when I see the ingredient list, but not this one. This is simple but doesn't lack in taste. Enjoy!
Picture and recipe accessed from: http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/
Ingredients:
- 2 C low-fat milk
- 1/3 C (3 oz) low fat cream cheese
- 2-3 T flour (I always just use 2 T)
- 1 t salt
- 1 T butter
- 3 garlic cloves
- 1 C grated Parmesan cheese (I recommend using real freshly grated parmesan!)
Directions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and/or add a little milk and it will be back to normal again (I always make extra and store in the fridge and never have had to add milk, just reheat and it's great!).
Notes:
I know many of you ladies love ourbestbites - they are amazing! This recipe is a new discovery for me a couple weeks ago and there are so many ways to use it. It's great for any type of pasta dish (the ladies at ourbestbites have one with lemon, I'll add later), pizza sauce, dip for breadsticks, etc. There's only about 100 calories per 1/4 cup and it tastes so yummy! I usually have shied away from alfredo sauce when I see the ingredient list, but not this one. This is simple but doesn't lack in taste. Enjoy!
Picture and recipe accessed from: http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/
This is actually very similar to the one I make. Mostly because I am out of ingredients. But sometimes all I have is butter, flour, 1% milk, Parmesan cheese, garlic, salt and pepper. With chicken it works good enough. Sometimes I add lemon, rosemary and basil if I have it! I like the idea of blending it though instead of making a rue first!
ReplyDeleteYes! I love just popping in the blender and then the skillet, it works nicely. I like the idea of adding other flavors as well, it's such a great foundational recipe.
ReplyDelete