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Thread: Alfredo Sauce

  1. #1

    Post

    I have a recipe for lowfat alfredo sauce that we really like.

    1 cup evaporated skim milk
    1 cup water
    2 teaspoons chicken boullion granules
    1 Tablespoon cornstarch
    1/2 Cup grated parmesean cheese
    3/4 teaspoon garlic powder
    1 teaspoon dried onion flakes
    salt and peper to taste

    Stir all of the ingredients together. Heat slowly, stirring constantly until it comes to a boil. Cook until thick.

    4 servings
    2 points each

    Toss with pasta, vegetables, cooked chicken,or whatever.

  2. #2

    Post

    Teresa, this sounds good! I think I'll give it a try over some basil/tomato polenta next time I have it!

    Thanks for posting it.

    Char

  3. #3
    Join Date
    Aug 2001
    Location
    Kenosha, WI, & Gulfport, MS
    Replies
    5,504

    Post

    Teresa: Thanks so much for posting this. I was just thinking tonight at dinner that I would try to find an Alfredo sauce that I could use to make a LF Seafood Alfredo. This sounds like just the ticket I needed! [img]graemlins/wave.gif[/img]
    JeanetteSki





  4. #4

    Post

    I made this recipe using fat free half and half once. It turned out good, but the points were different. I figured it was 13 points for the whole recipe.

  5. #5

    Post

    hi Theresa,

    Thanks for the recipe...it sounds delicious.

    Lemondrop

  6. #6
    Join Date
    Aug 2001
    Location
    On the sunny Gulf Coast of Alabama
    Replies
    328

    Post

    I have been longing for a good plate of pasta with a white clam sauce. I think I'll try taking this recipe and adapting it for use with canned clams. I wonder if I could use clam broth for part of the water and omit the chicken boullion. I feel a kitchen experiment in the making!!
    I'll let you know if it's edible!! [img]graemlins/clown.gif[/img]
    Susan
    SW 251.5/CW 241.5/GW 145

  7. #7

    Post

    I think your clam idea will probably work. Actually, the original recipe didn't have chicken boullion in it, I made the addition on my own.

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