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Thread: Alfredo sauce

  1. #1

    Post

    Does anyoe have recipe for a alfredo sauce? I have looked everywhere and I can not find one. Anything would be great.

    Lori
    Lori<br /><br />180/140/125

  2. #2

    Post

    I always made a homemade one. The butter, whipping cream, and parmesan cheese. It was fabulous! But, I have never been able to lighten it up and have it taste good. I have tried skim milk, and fatfree grated parmesan cheese instead of the block, reduced margarine, and yuck! It just doesn't taste even very edible. I started using Ragu and other types like that in the jar. They aren't like the homemade kind, but they are low in points, and allow me to still have my fettucine alfredo. If you come up with a lighter version that still tastes good, I would really like to try the recipe. Good luck!
    254/224/154

  3. #3

    Post

    I have found on.

    1/3 cup reduced fat margarine-(2)
    1/2 cup fat free evaporated milk-(2)
    3/4 cup fat free parmesan cheese-(?)
    1/2 tsp. salt
    1/8 tbsp. pepper
    chopped fresh parsley

    I am going to try it. Hopefully you will too and then we can compare.

    Lori
    Lori<br /><br />180/140/125

  4. #4

    Post

    Sounds just like how I lightened up my recipe. Let me know how yours tastes, maybe I am missing something in the preparation that affects the taste.

  5. #5
    girlinmotion Guest

    Post

    I made one I really liked last week. Total for the recipe is 10 points and it makes about 2 cups. I don't use light parmesan, I prefer to use the fresh, flavourful stuff but less of it.

    Here it is:

    Light Creamy Alfredo
    1/2c serving = 2.5 points

    2tsp butter
    1 clove garlic crushed
    1.5c 1% milk
    2-3T flour (depending if you like it thick or thin)
    4T fresh grated parmesan

    In a small heavy saucepan melt the butter and sautee crushed garlic for a few seconds until "translucent".
    Add milk to the pot reserving a few tablespoons in the measuring cup.
    Add flour to the measuring cup with the milk and make a thin paste.
    Heat the milk on medium until steaming. Add flour mixture and stir continuously until mixture thickens and starts to boil.
    If it doesn't get thick enough for your taste, mix up a little more flour + milk and allow it to thicken again.
    Reduce heat to low and stir in the cheese a little at a time.
    Serve with fresh pepper. I like it on its own or with stifried veggies for pasta primavera.

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