Wwltmom 's Alfredo Sauce Made Lighter |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a modification of Alfredo Sauce. Note: This recipe calls for arrowroot or cornstarch- the amounts are different so make sure you use the proper amount for the thickener you are using. Ingredients:
1 1/2 cups low fat cottage cheese |
1/4 cup non-fat powdered milk |
1 1/2 cups skim milk |
1/4 teaspoon garlic powder (optional) |
1 cup fresh parmesan cheese, grated |
1 1/2 tablespoons arrowroot or 1 tablespoon cornstarch |
1/8 cup cold water |
1/8 teaspoon butter flavoring (optional) |
salt, to taste |
white pepper, to taste |
16 ounces pasta, cooked according to package directions |
fresh parsley, snipped, divided |
Directions:
1. Blend cottage cheese with powdered milk until smooth.
2. Combine milk, garlic and cottage cheese mixture in 1 1/2 quart saucepan. Heat until warm, but do not boil.
3. Dissolve arrowroot in cold water. Stir or whisk the cold mixture into, milk mixture.
4. Bring liquid to a simmer and simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
5. Remove from heat and whisk in parmesan cheese, salt and white pepper.
6. Stir until just combined. Overstirring can make it thin again.
7. Toss with hot pasta; sprinkle with parsley. Serve immediately.
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