Best Wwltmom S Alfredo Sauce Made Lighter Recipes

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FETTUCCINE ALFREDO (LIGHTER VERSION)



Fettuccine Alfredo (Lighter Version) image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh linguine
1 1/2 teaspoons cornstarch
1 cup milk
1 tablespoon butter
1/4 cup light cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.

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

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

FETTUCCINE ALFREDO (FROM COOKING LIGHT)



Fettuccine Alfredo (From Cooking Light) image

From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.

Provided by LonghornMama

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 small garlic cloves, minced
1 tablespoon flour
1 1/3 cups skim milk
2 tablespoons reduced-fat cream cheese
1 1/4 cups fresh parmesan cheese, grated and divided
4 cups cooked fettuccine
2 teaspoons fresh parsley, chopped
fresh ground pepper

Steps:

  • Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
  • Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
  • Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.

Nutrition Facts : Calories 441.4, Fat 16.7, SaturatedFat 8.9, Cholesterol 87.4, Sodium 577.5, Carbohydrate 48.6, Fiber 2, Sugar 1, Protein 23.7

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

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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