Guiltless Alfredo Sauce

adapted from: Our Best Bites    

2 c. low-fat milk

1/3 c. (3 oz.) low-fat cream cheese

2 Tbl. flour

1 tsp. kosher salt

1 Tbl. butter

2 garlic cloves, minced

1 c. freshly grated Parmesan cheese

In a blender, blend the milk, cream cheese, flour and salt until smooth; set aside.  In a large saucepan, melt butter on medium heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.  Add the milk mixture to the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.  Once the sauce has started to thicken, remove from heat and whisk the cheese into the sauce.  Immediately cover the pan.  Allow the sauce to stand for at least 10 minutes before using.  It will continue to thicken upon standing.  Serve immediately as desired.  Refrigerate leftovers for up to 5 days.  The sauce will become very thick, once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.

According to Our Best Bites, this sauce has around 100 calories for 1/4 cup of the sauce!

Jenn's Notes: I marinated some chicken in Italian dressing and grilled it on the George Foreman, then I cut it into strips.  I also cooked some bacon and steamed some fresh broccoli.  I served all of this along with the sauce over some Penne pasta.  The sauce makes a tonz.  If you are only serving a few people, you will probably want to cut it in half.  I have never eaten this as leftovers.  The only thing I do different with the sauce recipe is I add a little black pepper.