Guiltless Alfredo Sauce

Hey girls!
Been awhile. Been thinking about this blog though because I keep getting into a rut. These recipes are so great, I need to spend some time looking back through all the ideas. Finding this recipe was the product of good planning, but poor execution this month. I planned to make pizza (good to have a plan), I didn't plan to buy enough red sauce (I might have said, "Dang it!" when I looked in my pantry). So, I had to get creative. I found this on a website called Our Best Bites - you really must check it out. Excellent. The original post can be found here: http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/. Like I said, I used it on pizza and it was delish. I was a little scared to use it with the other ingredients I had on hand - pepperoni, corn, and black beans on one half and broccoli on the other. Wow, it sounds gross, but it was actually really good - even Lena ate it with no tears!

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.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. 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

I recently was making mac and cheese and had the rest of this sauce leftover in the fridge so I thought, "what the heck?" and threw it in. Turned out great. I love recipes that are versatile like this one.