I came across this recipe and thought, "Hey, that looks like it'd be good." So I made a few modifications and came up with my version. It was divine!! Tons of flavor and yummy texture too. I love it with Dreamfield's Rotini.
Reduced Fat Alfredo Sauce
adapted from Our Best Bites
1/2 C skim milk
1/8 C reduced fat cream cheese
1/2 C fat free evaporated milk
1 Tbsp whole wheat pastry flour
1 t salt
1/4 t pepper
1/4 t dried basil
1/2 Tbsp butter
1 large garlic clove, minced
1/2 C Parmesan cheese
- Toss the milk, cream cheese, flour, pepper, basil and salt in a large cup and process with an immersion blender (or regular blender). Process until smooth and set aside.
- In a pan, melt butter on med 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.
- 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 thick (it's almost as thick as a normal Alfredo sauce) remove the pan from the heat. Add the cheese, stir it up. Let stand for at least 5 minutes before using. It will continue to thicken upon standing. Add additional garlic powder to your taste.
- Toss with your favorite cooked pasta and enjoy!
I can't believe I wasn't being bad...until my second helping. Hey that's spinach salad on that plate so I consider that nutritious.