Best Reduced Fat Alfredo Sauce Recipes

LOW-FAT ALFREDO SAUCE

Steps:

• In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper.
• Stir well. Cook on med-low til sauce is heated through.
• Gently stir in 10 oz of cooked, drained fettuccine pasta.
• (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss.
• Garnish with scallions and parsley.
• Serve immediately.

SKINNY ALFREDO SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
• Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

REDUCED FAT ALFREDO SAUCE

Steps:

• The key here is patience, add all ingredients gradually!
• Melt butter in sauce pan on stove top with medium heat.
• Gradually whisk in flour.
• This will create a yellow paste.
• Gradually add milk, whisking until incorporated and no lumps are present.
• Continue to whisk until hot.
• Usually 3-5 minutes.
• The longer you cook the base (without the cheese) the thicker the sauce will be.
• Add parmesan slowly, again whisking until incorporated.
• Add crushed garlic and pepper.
• Cook for 2 minutes or until cheese is melted.
• Remove from heat.

LOW FAT ALFREDO SAUCE

Steps:

• Melt butter until foaming. Stir in flour and continue stirring for 1-2 minutes until golden in color.
• Whisk in liqiuids, garlic, nutmeg,salt and pepper and continue whisking at a simmer until slightly thickened.
• Disgard garlic. stir in Parmesan and Romano. Stir until cheeses are incorporated.
• At this point you may remove from heat while you cook the pasta or continue with the recipe.
• Whisk the sauce until smooth and of desired consistancy. Adjust seasonings and add any other elements ( shrimp,chicken, scallions, broccoli etc) that you desire.
• NOTE: If adding heavily seasoned elements such as garlic shrimp be sure to make the sauce without the garlic, salt and pepper until you have finished the sauce. Then adjust the flavors at that point.

LOW FAT ALFREDO SAUCE

Steps:

• Melt Margarine over medium heat, add garlic and saute for 1 minute.
• Stir in Flour.
• Slowly add Milk and stir with wisk until blended.
• Stirring constantly, cook about 8 minutes or until thick.
• Stir in Cream Cheese and stir constantly for about 2 minutes.
• Add Parmesan Cheese and stir melted.
• Pour over your favorite pasta and enjoy.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

LOW-FAT/LITE ALFREDO SAUCE

Steps:

• Put all ingredients, except basil, into food processor or blender and blend until smooth.
• Pour mixture in small saucepan and add basil.
• Cook over medium-low heat until heated through and smooth consistency.
• Add more basil, salt and/or pepper, if desired.
• Let cook on very low heat for 10 minutes, stirring occasionally.
• Serve over any type of pasta or use for vegetable lasagna.