Guiltless Alfredo Sauce
The best alfredo sauce.
Servings 10 people
Calories 120kcal
Ingredients
- 2 Cups Low-fat Milk
- 1/3 Cup Cream Cheese (3 oz.)
- 3 Tablespoons Flour I use whole wheat
- 1 teaspoon Salt
- 1 Tablespoon Butter
- 3 Garlic Cloves minced
- 1 Cup Grated Parmesan Cheese
Instructions
- Combine milk, cream cheese, flour, and salt in a blender. Blend on high speed until totally smooth, about 2 minutes.
- In a large sauce pan, sauté the minced garlic in the tablespoon of butter for about 30 seconds. Be careful not to overcook the garlic.
- Over medium-high heat, add the milk mixture to the saucepan of garlic and stir continuously with a wire whisk until the mixture begins to thicken and bubble.
- Remove sauce pan from the heat. Use a rotary cheese grater (affiliate link) to quickly shred the parmesan. Mix in the Parmesan, stirring until it melts completely.
- Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
Notes
This recipe makes approximately 3 cups of alfredo sauce. For the milk, use your variety of choice. I use 2% milk, but skim still tastes good as well.