Tuesday, July 27, 2010

Guiltless Alfredo Sauce

How funny Mandi! Great minds think alike :) We just made this recipe last night for the missionaries. It was amazing! You totally could not tell it was low fat. I grilled some chicken I had marinated in italian dressing and tossed it in with the pasta. I'll have to do a taste comparison with Mandi's!
Guiltless Alfredo Sauce from Our Best Bites

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

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly like this:

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. 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.


Angie said...


Cherilyn said...

OK - trying this with the milk here in Peru. Let's hope for the best! Also, can't wait to get my printer. This just about killed me writing this out in Spanish! Thanks!