http://ourbestbites.com/2008/08/guiltless-alfredo-sauce/
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend
until smooth. In a non-stick sauce pan, melt butter on med-high heat
and add garlic. Let the garlic saute for about 30 seconds, you don’t
want to burn it.
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.
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. Season with additional salt
if needed. Also, if you have leftovers in the fridge, the sauce will
thicken almost into a solid. Just re-heat and add a little milk and it
will be back to normal again.
I use this sauce for so many things. Here’s a few ideas:
-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza (this is the garlic cream sauce I was referring to in this recipe) and a half batch of sauce covers 2 medium pizza’s.
-Mix it with pesto for a creamy pesto sauce (so good)
-Mix it with marinara for a creamy marinara sauce
One time when we had dinner guests over with a bunch of kids, we did a
pasta bar. I made a couple different pastas, a couple different meats,
and then made this sauce, marinara, and pesto. Everyone had so much fun
mixing and matching and combining. The adults could get fancy with
alfredo-pesto over bow-ties and the kids could have plain ol’ spaghetti
if they wanted to. Toss in some french bread and a salad and you have a
really fun, and really easy meal!
