View Full Version : ISO reduced fat alfredo sauce???
09-13-2010, 05:42 PM
Is there a good one out there? Something that's a good sub for the real thing???
Linda in MO
09-13-2010, 05:53 PM
I like this one that I adapted from CL. I fattened it up a little bit ;), but it's still lower in fat than the real deal.
* Exported from MasterCook *
"Light" Fettucini Alfredo
Recipe By :I adapted from cooking light
Serving Size : 4 Preparation Time :0:00
Categories : Italian Low-Fat
Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon butter
2 small cloves garlic -- minced
1 Tablespoon all purpose flour
1 1/3 cups skim milk (I use 1%)
3 Tablespoons light cream cheese ( I use 3-4 T.)
1 cup grated parmesan cheese
4 cups hot cooked fettucini (about 8 oz.) -- (maybe try 10-12 oz. next time)
2 teaspoons chopped fresh parsley -- optional
fresh ground pepper and kosher or sea salt -- to taste
Melt butter and garlic in saucepan over med. heat. Saute 1 minute.
Whisk in flour and stir for about a minute.
Gradually add milk, stirring with wire whisk til blended. Cook 5 or 6 min. or until thick and bubbly, stirring constantly.
Stir in cream cheese, salt, and pepper cook 2 min.
Add 1 cup Parmesan, stirring constantly til melted. (May need to add a little bit more milk to thin if using 1%, if desired)
Pour over hot cooked fettucini, toss well to coat. Top with parsley and extra Parmesan, if desired.
09-13-2010, 10:11 PM
I made the one that was posted above and I liked it. I found that it needed to be served right away though, or it turned into a globby mess.
09-14-2010, 06:35 AM
I made this one from Elie Krieger recently and I thought it was good. It reheated decently, too. I also like CL's Chop-As-You-Go Pasta with Mushrooms and Ham.
Chicken Zucchini Alfredo (http://www.foodnetwork.com/recipes/ellie-krieger/chicken-zucchini-alfredo-recipe/index.html)
Chop-As-You-Go Pasta (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222486)
09-14-2010, 10:36 PM
I think cooks illustrated best light alfredo is pretty tasty. :)
09-16-2010, 07:55 PM
This is not technically an alfredo, but we love it and it is a super easy substitute
Cream Cheese Pasta Sauce (http://community.cookinglight.com/showthread.php?t=88586&highlight=cream+cheese+pasta)
I also like the Cook's Illustrated Light Alfredo that was already mentioned.
09-16-2010, 08:41 PM
Here's the Cook's Illustrated Alfredo:
Lighter Fettuccine Alfredo
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. For optimum Parmesan flavor, it is essential that Parmigiano-Reggiano cheese be used in this recipe. Note that Fettuccine Alfredo must be served immediately and does not hold or reheat well. The texture of the sauce changes dramatically as the dish stands for even a few minutes; serving in warmed bowls helps to ensure that the dish retains its creamy texture while it's being eaten.
This recipe was published in our cookbook The Best Light Recipe.
3/4 cup half-and-half
1/8 teaspoon fresh grated nutmeg
Table salt (http://by135w.bay135.mail.live.com/tastetests/overview.asp?docid=9842)
1 teaspoon cornstarch
9 ounces fresh fettuccine (http://by135w.bay135.mail.live.com/tastetests/overview.asp?docid=10024)
2 ounces Parmigiano-Reggiano (http://by135w.bay135.mail.live.com/tastetests/overview.asp?docid=10186) , grated fine (about 1 cup)
Ground black pepper
1. Bring 6 quarts water to a boil in a large pot. Using a ladle or heatproof measuring cup, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.
2. Meanwhile, bring 1/2 cup of the half-and-half, the nutmeg, and 1/4 teaspoon salt to a simmer in a 3- to 4-quart saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.
3. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta.
4. Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve.
PER SERVING: Cal 300; Fat 11 g; Sat Fat 6 g; Chol 70 mg; Carb 36 g; Protein 15 g; Fiber 2 g; Sodium 580 mg
09-17-2010, 04:21 AM
Pam Anderson has a "create your own creamy pasta" section in her The Perfect Recipe for Losing Weight and Eating Great book. She provides the basics for the white sauce along with a selection of optional add-ins. I've tried several variations and have really enjoyed all of them. I've always thought is was a pretty good substitute for alfredo sauce.
09-17-2010, 05:22 PM
Pam Anderson's Alfredo:
Creamy Light Fettuccine Alfredo
1 Tb. salt for pasta water
1 pound dried fettuccine or other pasta
1 cup low-sodium chicken broth
1 cup 2% evaporated milk
2 large garlic cloves, minced
1 1/2 Tbs. butter
3 Tbs. all-purpose flour
1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling
Salt and black pepper, to taste
Bring 2 quarts water and 1 Tb. salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until just tender.
Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple of minutes.
Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan. Add salt and pepper to taste, and simmer to blend flavors, about 5 minutes.
Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of Parmesan.
If you have any leftover pasta, pour it onto a baking sheet to cool quickly, then refrigerate. Save any remaining pasta cooking liquid to toss with pasta when reheating. (Leftover pasta can be refrigerated, covered, for up to 4 days. To reheat, microwave on high or warm over low heat, stirring in enough water or reserved pasta cooking liquid to make the dish creamy again.)
Per serving: 376 calories, 15g protein, 65g carbohydrates, 6g fat (3g saturated), 14mg cholesterol, 2g fiber, 716g sodium
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