Do you have a recipe for a lighter version of alfredo sauce?

I know alfredo sauce is never going to be low cal but i'm just looking for a lighter version than the usual ones made with tons of heavy cream and tons of butter. Asked by cutiekitty1788 47 months ago Similar questions: recipe lighter version alfredo sauce Food & Drink > Cooking.

Similar questions: recipe lighter version alfredo sauce.

Alfredo Sauce Made Lighter This is a modification of Alfredo Sauce. Note: This recipe calls for arrowroot or cornstarch- the amounts are different so make sure you use the proper amount for the thickener you are using. 4 servings Time to make 25 min 1 1/2 cups low fat cottage cheese 1/4 cup non-fat powdered milk 1 1/2 cups skim milk 1/4 teaspoon garlic powder (optional) 1 cup fresh parmesan cheese, grated 1 1/2 tablespoons arrowroot or 1 tablespoon cornstarch 1/8 cup cold water 1/8 teaspoon butter flavoring (optional) salt, to taste white pepper, to taste 16 ounces pasta, cooked according to package directions fresh parsley, snipped, divided 1.

Blend cottage cheese with powdered milk until smooth. 2. Combine milk, garlic and cottage cheese mixture in 1 1/2 quart saucepan.

Heat until warm, but do not boil. 3. Dissolve arrowroot in cold water.

Stir or whisk the cold mixture into, milk mixture. 4. Bring liquid to a simmer and simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.5.

Remove from heat and whisk in parmesan cheese, salt and white pepper. 6. Stir until just combined.

Overstirring can make it thin again. 7. Toss with hot pasta; sprinkle with parsley.

Serve immediately. I also like this Ready to make pack of Alfredo sauce given below, in case I am too lazy to make it myself. I really recommend you try it atleast once.

Chef Creations, Alfredo Sauce, 32-Ounce Carton (Pack of 3) .

Light cream cheese You can make a creamy sauce vaguely reminiscent of Alfredo sauce using low-fat cream cheese (Neufchatel). It uses the creaminess of the linked proteins in the cheese as a substitute for the thickening power of cooked cream. You start with a basic bechamel (white sauce) and add the softened cream cheese.

Here’s a basic recipe: 1 tablespoon butter 1 tablespoon flour 1 cup milk (skim will do) 4 ounces Neufchatel, softened and cut into chunks 1 ounce grated Parmesan Cook the butter over medium heat until it stops foaming. Add the flour. Cook, whisking often, until the flour starts to smell nutty (about a minute).

Slowly add the milk, whisking all the time. Cook, stirring frequently, until it’s somewhat thickened (about five minutes). (You can make it go faster over high heat, but you risk burning it if you’re not careful).

Add the Neufchatel and stir until combined. Add the Parmesan cheese. Taste, adding salt if you like.

Stir and serve. You can dress this up in a variety of ways by adding garlic, though classic Alfredo doesn’t have it, or other flavors. This recipe isn’t exactly low-fat, but it’s not nearly as rich as a true Alfredo is.

A couple of tablespoons of fresh cream added at the end would brighten up the flavor nicely, at the cost of adding more fat. Sources: My own recipe based on many others I've read .

Cooking Light has a great Alfredo sauce Here is the link to the myrecipes. Com (which hosts Cooking Light recipes) find.myrecipes.com/recipes/recipefinder.... This recipe uses slightly less butter and cheese and uses half-and-half versus heavy cream or whipping cream. It's very tasty, and has about 15 grams of fat per serving.

I find that this one coats the main dish well (be it pasta, chicken, etc. ) and also reheats nicely. If I'm making alfredo for guests, this is the recipe I use. I have not had success with subsituting fat-free half-and-half for an alfredo recipe.

In my experience, the fat-free version gets very grainy, and the sauce is lacking in texture. I've also "cheated" with the Cooking Light recipe using 1% milk in place of half-and-half, and thickened the sauce with a white roux. For the roux, I use 1 tbspn of butter, melting the butter over medium heat.

I then add 3 tbspn of flour, and whisk to get rid of lumps. (It helps if you sift the flour before adding it.) The mixture will get thin and bubble, and I cook it 2-3 minutes. I then add in the other ingredients from the recipe and make the sauce.

The roux helps to thicken the sauce without quite as many calories and as much fat. Hope you find something that satisifes you! Sources: cookinglight.com epilady's Recommendations The Complete Cooking Light Cookbook Amazon List Price: $34.95 Used from: $6.59 Average Customer Rating: 4.5 out of 5 (based on 51 reviews) I love this cookbook!

It helped me learn a number of lower fat cooking techniques..

You can achieve the same results using..... ......less fat than is necessary. The fat, however, is where the flavor is at. That my friend is the nature of the beast.

However, you may double the liquid portion..........and substitute. Here is my no-fail Alfredo recipe: Alfredo Anais 1 shallot brunoise (small dice) 1 tblsp. Unsalted butter splash of white wine......your preference 1/2 cup heavy cream 1/2 cup poultry stock 1/2 cup low-fat milk and/or low-fat milk substitute grana padano, parmesan (real, not that canned crap), and/or romano.....or a combination of all three Kosher salt and white pepper to taste Pre-heat a non-stick skillet to med-high.

Add butter and glaze the pan with it. Add finely diced shallot and cook slowly until transparent.......discard shallot and save fat. To the pan, add all liquid and set on high.

Allow to bubble for several seconds and turn down to med-low heat. Let liquid reduce by two-thirds and watch that it does not appear too thick. If so, add more stock.

When liquid has been reduced sufficiently, add approx. 1/4 - 1/3 cup of parm. And/or combo.

If too thick, thin with more stock and a titch more cream (juusssst.. a titch). Season with kosher salt and poivre. When the mixture coats the back of a wooden spoon......y’er on!

Mix with linguine and enjoy! Manga! Sources: personal experience, career, life-style .

Low Calorie Alfredo Sauce Traditional alfredo sauce is high-fat, and a potential heartburn trigger. This version is low-fat and easier on the digestive system. INGREDIENTS: 1/4 cup light cream cheese 1/4 cup low-fat milk 1 tablespoon flour 1 cup low-fat milk 2 tablespoons butter or margarine 1/2 cup shredded Parmesan cheese Salt and freshly grated pepper to taste (optional) PREPARATION: Combine cream cheese, 1/4 cup milk, and flour in a small mixing bowl.

Beat until well blended. Slowly pour in remaining 1 cup milk and beat until smooth. Melt 2 tablespoons butter in large, nonstick sauce pan over medium heat.

Add the milk mixture and continue to heat, stirring constantly, until the sauce has thickened (about 4 minutes). Stir in grated Parmesan cheese, adding salt and pepper to taste if desired. Serves 6.

This recipe makes 2 cups of sauce. Sources: personal opinion ragrug_lady's Recommendations The Complete Cooking Light Cookbook Amazon List Price: $34.95 Used from: $6.51 Average Customer Rating: 4.5 out of 5 (based on 51 reviews) .

Need an easy recipe for sweet ans sour sauce. " "Can I cook alfredo sauce the day before serving? " "I need a good recipe for chicken/spinach manacotti with cream sauce and I can't find one.

Anyone have this? Jmp" "What is your favorite recipe for homemade cranberry sauce? " "Can someone please tell me how to make an alfredo sauce without it curdling in the pan.

I can't make it smooth. " "Does anyone have a great recipe on cooking a nice dinner with Pork. " "I am looking for Good Crab Meat pasta sauce recipe," "I am in need of a recipe for Horseradish Sauce using Horseradish Granules." "Does anyone have a special pesto sauce recipe to share?

" "Is there a set formula for converting a recipe from conventional to convection cooking.

Need an easy recipe for sweet ans sour sauce.

I need a good recipe for chicken/spinach manacotti with cream sauce and I can't find one. Anyone have this?jmp.

Can someone please tell me how to make an alfredo sauce without it curdling in the pan. I can't make it smooth.

Does anyone have a great recipe on cooking a nice dinner with Pork.

I am looking for Good Crab Meat pasta sauce recipe.

I am in need of a recipe for Horseradish Sauce using Horseradish Granules.

Is there a set formula for converting a recipe from conventional to convection cooking.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.