Best Fat Free Alfredo Sauce Recipes

FAT FREE ALFREDO SAUCE

Fat Free Alfredo Sauce image

Make and share this Fat Free Alfredo Sauce recipe from Food.com.

Provided by Clean Plate Club

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 quart nonfat milk
1 tablespoon garlic salt
2 tablespoons Molly McButter
1/4 cup arrowroot
1/4 cup water
1 cup shredded fat free mozzarella cheese
salt
white pepper

Steps:

Combine all ingredients except for the starch, cheese and water.
Put into a sauce pan and bring to a boil.
Blend together the arrowroot and cold water
Add slowly to the sauce, stirring constantly.
Let sauce simmer for 2 minutes.
Remove from heat.
Slowly add and blend in the cheese.
Season to taste.

Nutrition Facts : Calories 156.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 10, Sodium 337.8, Carbohydrate 19.9, Fiber 0.8, Sugar 12.9, Protein 17.3

FAT FREE ALFREDO SAUCE RECIPE - (2.5/5)

Fat Free Alfredo Sauce Recipe - (2.5/5) image

Provided by lynnettl

Number Of Ingredients 10

Ingredients

Heart-Healthy Alfredo Sauce
3 3 3 Cups non-fat chicken broth
1 1 1 Cup skimmed evaporated milk
1 1 1 Cup. yogurt cheese (see recipe)
5 5 5 Tbsp. cornstarch
1 1 1 Cup freshly grated Parmesan cheese (Note)
to and black pepper , to taste
to chicken broth and milk in sauce pan and cook over medium heat, stirring frequently. Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste. Add a little skim milk, if necessary, to make mixing easier.
1 to the 1 cup of freshly grated Parmesan cheese and stir until melted and smooth. Add salt and black pepper to taste.
For a complete main meal dish, add your favorite cooked vegetables, chicken or seafood (or a combination of all three) and serve over linguine or any pasta of your choice.

Steps:

Combine chicken broth and milk in sauce pan and cook over medium heat, stirring frequently. Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste. Add a little skim milk, if necessary, to make mixing easier. Remove about 1/2 cup of the milk and broth mixture and combine with the yogurt cheese, tempering the yogurt cheese so it does not separate when adding to the hot milk and broth. Add the tempered yogurt cheese to the remainder of the broth and milk in the saucepan and whisk in well. Cook, whisking constantly, just until thick and bubbly. Do not boil, or the sauce will separate. Stir in the 1 cup of freshly grated Parmesan cheese and stir until melted and smooth. Add salt and black pepper to taste. For a complete main meal dish, add your favorite cooked vegetables, chicken or seafood (or a combination of all three) and serve over linguine or any pasta of your choice.

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