Tuesday, July 17, 2012

Easy, Light Alfredo Sauce

My mom used to make her own version of Alfredo by tossing pasta with heavy whipping cream, butter, garlic, and Parmesan cheese (the powdery kind from a can, like you put on pizza or spaghetti). She didn't make it into an actual sauce first--she'd just toss it all into a pot together and give it a quick stir. It wasn't true Alfredo, but it was still delicious.

I've made Alfredo sauce from scratch before, and while it isn't particularly difficult, it's sometimes just more work than I want to put in and/or more calories than I want to eat. On those days, I make this sauce, an amalgamation of my mom's Alfredo and from-scratch Alfredo. Instead of making a roux of butter and flour, adding milk or cream, letting it cook until thickened, and then adding cheese, this recipe mixes the butter and cheese (with just a bit of flour) to make a roux. Then all you have to do is add the milk and seasonings. It's super easy. Justin and I like to pour this over baked potatoes with broccoli (and sometimes chicken, too), as well as on pasta.


1/2 c light margarine
1/2 c reduced fat, grated Parmesan cheese (the powdery kind from a can)
1 tbsp flour
1 c skim milk
1/2 tsp garlic powder
1/4 tsp pepper


Melt butter in a sauce pan over medium heat. Stir in Parmesan cheese and flour, and cook for 2 minutes, stirring constantly. Whisk in milk, and reduce heat to medium-low. Cook for 5 minutes, stirring constantly. Stir in garlic powder and pepper, and remove from heat. Serve immediately.

Servings: 2

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