I’ve tried several “light” alfredo sauce recipes in the past (including one that was primarily cottage cheese – THAT was gross), and this is the only one JW has given a thumbs-up. I attribute the difference to the cream cheese – which is never a bad addition to any recipe 🙂 This one came from Our Best Bites – such a fun blog, I highly recommend visiting it if you haven’t before!
The original recipe uses a blender to mix the first ingredients together, but since I don’t have one I have sometimes used a food processor (only do this if it is water-tight unless you want milk everywhere – not that I would know from personal experience or anything), or an immersion blender. This last time, I just kind of whisked it all together. It was lumpy, but it all breaks down once it’s heated anyway. So do whatever floats your boat.
I added chicken this time, and chopped up some parsley for a little color. It was SO good.
Guiltless Alfredo Sauce (Recipe found here)
- 2 C low-fat milk
- 1/3 C (3 oz) low-fat cream cheese
- 2 T flour
- 1 t salt
- 1 T butter
- 3 garlic cloves
- 1 C grated Parmesan cheese
Combine milk, cream cheese, flour, and salt in a blender (or food processor, or bowl… see note above). Process until smooth and set aside.
In a saucepan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.
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 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. Serve with pasta, pizza, breadsticks, anything you like!
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.