Guiltless Alfredo Sauce

11:12 PM

Ok, people may say I have a problem, but I don't.


Pinterest-ing is just a hobby of mine, but I can quit anytime I want.


But why would I want to, as I have accumulated sooo many great ideas about so many things! Lance's entire upcoming birthday party is thanks to Pinterest, as are many, many homemade Christmas gifts people will be receiving this year.  I still have to blog about my crafty anniversary gift I gave Lance that was inspired from a pin off the site.  And I've tried some pretty great recipes I've found there too! See, its not an addiction, per se… its just my life inspiration board!

I guess I don't need to tell you where I found this Alfredo recipe :P  It originally came from a blog called Best Bites, and after trying this recipe, I just may have to believe in the title.  I've been craving pasta lately, and since we are watching our waistlines, the "guiltless" part hooked me.  We all really loved this! It was very garlicky, but that is right up our alley (tone it down if you are having vampires over for a dinner party).   Very easy to make, too!  The original blogger wrote that she uses this sauce on nearly everything, such as a white pizza sauce, breadstick dip, or mix it with pesto for a creamy pesto sauce.  I can see how versatile it could be. This dish will definitely be one of my Alfredo go-to recipes for the future.

Guiltless Alfredo Sauce

2 cups low-fat milk
3 ounces cream cheese, low fat
2 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 cloves garlic
1 cup fresh grated Parmesan cheese

1.  Toss the milk, cream cheese, flour, and salt in a blender.  Process until smooth and set aside.

2.  In a non-stick sauce pan, melt butter on medium-high heat and add garlic.  Let the garlic saute for about 30 seconds - you don't want it to burn.  It should be nice and bubbly looking.

3.  Then add milk mixture to the pan.  Stir constantly for about 3 or 4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more.  It should be much thicker now.

4.  When it's nice and thickened, remove the pan from the heat.  Add the cheese, stir it up and then cover immediately.  Let stand for at least 10 minutes before using.  It will continue to thicken upon standing.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid.  Just reheat and add a little milk and it will be back to normal again.

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