Best Lighter Alfredo Sauce Recipes

LIGHTER ALFREDO SAUCE

Lighter Alfredo Sauce image

This actually turned out very good. I served it with whole wheat pasta, scallops, peas and mushrooms all mixed together. Also, I LOVE garlic, so I added a lot and I didnt add any salt while cooking, so adjust it to your tastes.

Provided by kaitlin384

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup low-fat milk
2 tablespoons fat-free half-and-half
1/2 tablespoon butter
4 garlic cloves, minced
1 1/2 tablespoons parmesan cheese
2 1/2-3 tablespoons fresh grated romano cheese
1 tablespoon all-purpose flour

Steps:

on med-low heat sautee garlic in butter until softened and fragrant.
turn down the heat and slowly add milk and half and half.
stir in cheeses and flour.
stir frequently to combine.
when fully mixed turn up the heat a bit and continue stirring until sauce thickens.
remove from heat and serve with pasta and your choice of anything else!

Nutrition Facts : Calories 124.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 21.7, Sodium 212.4, Carbohydrate 9.7, Fiber 0.2, Sugar 4.1, Protein 6.8

WWLTMOM 'S ALFREDO SAUCE MADE LIGHTER

Wwltmom 's Alfredo Sauce Made Lighter image

This is a modification of Recipe #258784. Note: This recipe calls for arrowroot or cornstarch- the amounts are different so make sure you use the proper amount for the thickener you are using.

Provided by Nyteglori

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups low fat cottage cheese
1/4 cup non-fat powdered milk
1 1/2 cups skim milk
1/4 teaspoon garlic powder (optional)
1 cup fresh parmesan cheese, grated
1 1/2 tablespoons arrowroot or 1 tablespoon cornstarch
1/8 cup cold water
1/8 teaspoon butter flavoring (optional)
salt, to taste
white pepper, to taste
16 ounces pasta, cooked according to package directions
fresh parsley, snipped, divided

Steps:

Blend cottage cheese with powdered milk until smooth.
Combine milk, garlic and cottage cheese mixture in 1 1/2 quart saucepan. Heat until warm, but do not boil.
Dissolve arrowroot in cold water. Stir or whisk the cold mixture into, milk mixture.
Bring liquid to a simmer and simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
Remove from heat and whisk in parmesan cheese, salt and white pepper.
Stir until just combined. Overstirring can make it thin again.
Toss with hot pasta; sprinkle with parsley. Serve immediately.

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