Thursday, December 6, 2012

Guiltless Alfredo Sauce

I can't help but post another recipe- they're just too good! I used this sauce in their Bacon Artichoke with Penne Bake (SO good, although we omitted the artichoke). I will definitely be making this again!

2 cups low-fat milk
1/3 cup (3 oz) low-fat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves, minced
1 cup freshly grated Parmesan cheese (The cookbook notes that using pregrated Parmesan will still make a great tasting sauce, but it will be lumpy. This is the recipe that introduced me to using fresh Parmesan, and I will NEVER go back- it makes such a huge difference in flavor!)

1. In a blender, blend the milk, cream cheese, flour, and salt until smooth, then set aside.
2. In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing.
6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.

{Kudos to:! Definitely check out their website!}

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