Guiltless Alfredo Sauce
courtesy of Our Best Bites
2 C low-fat or skim milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C fresh grated Parmesan cheese
Put 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. Let the garlic saute for about 30 seconds. 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.
MAKES approx 2 C of alfredo sauce.
I found that 1/4 C was a pretty good serving, so I am basing my serving size off of that.
SERVES 8 - 1/4 C servings 3 pt+