Low-Fat/Lite Alfredo Sauce
photo by BeckyD in Tennessee
- Ready In:
- 1 cup skim milk
- 1⁄2 cup low fat cottage cheese
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup grated parmesan cheese or 1/2 cup romano cheese
- 1⁄8 teaspoon basil (can add more, depending on your pref.)
- 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.
Questions & Replies
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AMAZING!!! Blended all the ingredients in my vitamix blender and then moved it to the stove. I did sautee some fresh garlic to add to it and also an extra tablespoon of cornstarch. Trust me, I have made so many versions of Alfredo sauce and not even the full fat ones have turned out this good! MAKE THIS!!! It tastes just like the restaurant!!!!!!
WINNER WINNER! I whipped this up in my magic bullet until it was perfectly smooth, heated it up on the stove and had dinner on the table in minutes. My husband didn't know if was low-cal, and I didn't tell him. He asked for more. This is a keeper. Thank you for posting!! I am passing it on to my friends and family.
EXCELLENT! I was so pleased with this recipe--for those of us who are counting our fat grams, this is a gem. I doubled the recipe and substituted 1/2 cup fat free half-and-half for 1/2 cup of the milk, used two tablespoons of cornstarch for extra thickness, and used a generous pinch of Mrs. Dash seasoning and plenty of crushed garlic. We served the sauce over angel hair pasta and hubby and I really enjoyed it. Thanks for posting, Tiffany! :)
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I read the reviews before I made this and followed Chef Mom 5's advice and used the Creamy Cajun Chicken pasta but replaced it with shrimp and coated about 16 shrimp with a teaspoon of cajun seasoning. My alterations were that I doubled the mixture, (because I had read there wasn't enough sauce) used a teaspoon of minced garlic instead of the garlic powder, and instead of two cups of skimmed milk I used 1.5 cups skimmed and .5 cup of heavy cream which is what I had in the fridge. I also used heaped tablespoons of cornstarch and it ended up a little thick BUT it was delicious!! Love this combo and I have half of the sauce still in the fridge for another time!!
This was great! I used 2% milk, just to make it creamier, but I'm sure it would still taste as great with skim. I added about 1/8 cup of roughly chopped sun dried tomatoes to the food processor. When I cooked the sauce the tomatoes gave it a really nice color. I used this instead of the store bought Alfredo sauce I normally use on my chicken pizza. This is way lower in fat and WAAAAY lower on fake, unneeded ingredients! I also always have these ingredients on hand, so that's another bonus.