Reduced Fat Alfredo Sauce

Absolutely marvellous! Like Dorothy, I've stayed away from Alfredo sauces because they're usually so heavy. I used this recipe as a side with a German Pasta dish, and it was great! The only problem I had was: Since I'd scaled it down to 1 serving (there's always a limit to how much you can scale a recipe!) and was probably too "patient" while cooking, the sauce turned out a bit too thick and I had to "loosen" it up a bit with some extra milk. But I'm definitely going to try this one again... it's a sure winner!

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This is good !! Love Alfredo but it is usually so heavy in calories. I put it over linguine and added some chopped black olives on top, also sprinkled some more parmesan on top. Used 2% milk, didn't have 1%. A very good supper, thank-you Jellybean, it will be a repeat!! Dorothy

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I lost my low fat Alfredo recipe and was glad to have seen this one! Sooo much better than mine! This recipe doubled very easily. You can't tell at all that it's low fat! Unbelievable! The only thing it needed was salt. I served this over chicken and Penne with spinach.

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I followed this recipe and it was tasteless. I was very disappointed. I added some salt and a little bit more cheese thinking that would help. It didn't. Maybe adding more garlic would help. I would not recommend this recipe.

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This was good but not as good as I was hoping based on reviews. I followed the recipe very closely, the only difference was adding an extra tablespoon of parmesan. My husband was a bit disappointed because he loves alfredo dishes (the full fat kind). I give this recipe an A for simplicity, having ingredients on hand, and easy to follow directions for a new cook. The taste only gets about a B-. I ended up throwing some extra parmesan and some mozzerella into my dinner bowl and microwaving it for 30 seconds to get some extra cheesiness/flavor. The recipe is a keeper though.

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sorry to leave a low rating, we just didn't think this was very good.

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I loved this recipe! I did add more parmesan, garlic and I added some salt. That made it go from really yummy to spectacular! I agree with some of the other reviewers that the simplicity and ingredients make it too easy! I was purposely looking for an alfredo recipe that used milk instead of cream just so I wouldn't have to go to the store. This recipe is awesome and thank you so much for sharing it! I made bowtie pasta & grilled chicken with the alfredo on top and my picky family loved it and had no clue it was low-fat! I highly recommend this recipe! :)

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Very good. I took the suggestion to add a little salt and would highly recommend it. Will definitely make it again. Thank you.

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Wow! I cannot believe I made this recipe with 1% milk and not cream and it actually tasted like the full fat version! Soooo good!!! I doubled the recipe, used light butter, garlic powder, S&P, and at the end added in a couple ounces of fat free cream cheese just to help it to be creamier. I still cant believe it turned out so good. It was so thick and creamy and coated the fettuccine great. Thanks for this great recipe and helping me find out that I can make alfredo sauce healthier and still taste delicious!

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This was SO good! In the past whenever I have made pasta with Alfredo sauce it never came out as good as I hoped, so I was a bit skeptical with especially because its lower in fat but this came out amazing! I did add some salt that was not mentioned in the recipe and about a tablespoon more parmesan cheese, took my time with all the ingredients and it really paid off! Thank you SO much for posting!!! YUM!! :)

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Yum! This is an awesome healthier alternative for when you get a craving for Alfredo. I have made this recipe 'as is' a couple of times now, and have nearly eaten the entire thing by myself, in one sitting. I'm not normally a big eater, but I can't get enough of this sauce! When making for more than one person, I'll definitely increase the recipe.

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This was a very nice recipe, though I did do some tweaking based on other reviews. I used 2% milk and about 1/4 c pecorino cheese, used 2 full cloves of garlic and about a 1/4 tsp fresh thyme. I added a good pinch of kosher salt along with the pepper and the end result was very nice. Hubby is an alfredo lover and asked for seconds and dibs on the leftovers for lunch tomorrow. Served with garlic shrimp and broccoli. A hit in my house.

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Very good. I used minced garlic, a bit of cream cheese, and a mixture of evaporated skim milk and skim milk. I did use very good aged Parmesan cheese which I'm sure helped, and I did need to add more pepper. I was worried about separation so after I made a triple recipe I put it in a small crock pot to keep it warm until I served it about an hour later. I probably didn't need to bother since the next day the leftover sauce was still nice and creamy. It was great with jumbo garlic shrimp over pasta, and people were amazed that it was a lower fat recipe.

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I thought this recipe was fantastic. I added more garlic, an extra tablespoon of parmesan and a bit of thyme when I made it for a little more flavor. Letting the butter/flour/milk mixture thicken is KEY to a thick, creamy sauce that tastes almost like traditional full fat alfredo sauce. Thanks for posting!

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This was a very good, basic recipe for a sauce that weighs much less on my conscience that a regular alfredo sauce. I thought it needed a few (slight) adjustments. I put some salt and garlic powder in it, along with a bit of thyme. I'm looking forward to altering it a bit in the future (perhaps blending some roasted red peppers into it? hmm...) All in all, thanks!

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I love this sauce! This is my go-to recipe for alfredo sauce. Thank you so much for sharing!

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Very good!! I made this for another recipe that called for Alfredo sauce and it was just perfect!! I will definitely use this again and again, thanks for sharing!

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Wasn't sure what to make for dinner tonight and the idea for pasta with alfredo sauce came to mind so I searched recipes and found this one. I only had some very basic ingredients on hand so this recipe was perfect! Used skim milk and took my time letting all of the ingredients heat through and blend which resulted in a thick sauce with wonderful flavor. I will be making this again soon!

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this is a great recipe... I added a little cayenne pepper and lots of red crushed pepper because I LOVE spicy food

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The sauce is really good. I admit I was worried about it thickening because it does take time to thicken, but it did thicken in time to be ready when my pasta was. It made for a great cold day sauce. I used 2% fat milk because what I had on hand, though I will try it with 1% next time. I think it would be good with shrimp or chicken too.

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