Guiltless Alfredo Sauce
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T Wheat flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
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 add a little milk and it will be back to normal again. Serve over whole grain, whole wheat pasta.
-Over pasta (obviously)2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T Wheat flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
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 add a little milk and it will be back to normal again. Serve over whole grain, whole wheat pasta.
I use this sauce for so many things. Here’s a few ideas:
-As a dip for breadsticks
-As a sauce on pizza
-Mix it with pesto for a creamy pesto sauce (so good)
-Mix it with marinara for a creamy marinara sauce
One time when we had dinner guests over with a bunch of kids, we did a pasta bar. I made a couple different pastas, a couple different meats, and then made this sauce, marinara, and pesto. Everyone had so much fun mixing and matching and combining. The adults could get fancy with alfredo-pesto over bow-ties and the kids could have plain ol’ spaghetti if they wanted to. Toss in some french bread and a salad and you have a really fun, and really easy meal!
This entire recipe was from my favorite cooking/crafting website called www.Ourbestbites.com Check them out they have soooo many yummy recipes
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