Guiltless Alfredo Sauce
Simple Alfredo sauce that can be served on noodles with grilled chicken, or serve it as a dip for breadsticks, or use it as a sauce for pizza. It is garlicky (I always put in a little more garlic than a recipe calls for because I love garlic), so next time I won't add extra garlic.
From the kitchen of: ourbestbites.com cookbook (p. 158)
INGREDIENTS:
2 c low-fat milk
1/3 c (3-oz) low-fat cream cheese
2 Tbs flour
1 tsp kosher salt
1 Tbs butter
3 garlic cloves, minced
1 c freshly grated Parmesan cheese (I used the grated Parmesan cheese from the store and it worked fine)
INSTRUCTIONS:
In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.
In a large, nonstick saucepan, melt butter on medium-high 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. Whisk the cheese into the sauce and 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. 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.
MAKES: 8 servings
