Does anyone have a light Alfredo sauce recipe please?

Question

Alfredo is normally a bit too much on the fat and cholesterol side and so I was wondering if anyone had any suggestions on replacing the heavy cream and butter?

Preferably I'd like to have the same consistency, thickness, and rich taste as a regular Alfredo sauce if possible.

Note: I'm just a mere novice cook, and a teenager watching her weight before school starts.

Answer 1

Cooking Light always has great recipes. :)
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=224875&package_id=354916

Answer 2

I go to www.hungrygirl.com all the time for ideas like this.

Fettucine Hungry Girlfredo

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century!

Answer 3

Here's one:

Light Alfredo Sauce
From: Skinner Pasta Recipes for Today, c 1990 Hershey Foods Corp
Yield: 6 Servings

1 (12 oz) can evaporated skim milk
1/4 cup flour
1 1/4 cups chicken stock
1/2 cup grate parmesan cheese
1/8 tsp black pepper

Gradually blend milk into flour; stir in broth. Cook over medium heat, stirring constantly, until hot. Blend in cheese and pepper.


and here's another one:


Ingredients:
1 c skim milk
1 tbs. flour
3 cloves garlic, minced
1/4 small onion, finely chopped
1 tbs butter or margerine
8 oz. sour cream (regular or light...non-fat doesn't work well here)
1/4 c. grated parmesan cheese (or to taste)
2 tbs dried herbs (as above)


Directions:
Heat butter in heavy sauce pan over medium-low heat. Sautee onion and garlic until onion is translucent. Add flour and stir constantly for 20-30 seconds. Slowly add skim milk. Wisk if lumps develop. Reduce heat so it doesn't simmer. Add herbs. Slowly at cheese. When cheese is melted, simmer for a few seconds to thicken then remove from heat. When sauce has slightly cooled, stir in sour cream. (if you do use the non-fat, I suggest letting it get almost to room temperature before adding. It breakes up easier than the regular sour cream. Also, the strained yogurt would probably hold up well.) Toss with your favorite pasta.

hope this helps!

Answer 4

1 1/2 tablespoons butter -- melted
3 garlic cloves -- pressed
1 1/2 tablespoons all-purpose flour
2 cups skim milk
3 tablespoons light cream cheese
1/2 cup grated Parmesan cheese -- (2 ounces)
2 tablespoons chopped fresh parsley

Recipe

In a large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in flour; cook and stir minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with fettuccine.

To Freeze: Allow to cool and ladle (sauce only) into 1 gallon Ziploc
bag. Lay flat to freeze.