Alfredo Sauce

[Ed]

Does someone on this BB have a low fat recipe for Alfredo Sauce?
I have been trying to find a good one for a while and haven't had much luck.
I did tonight print out a recipe from CL called: "Ricotta Fettuccine Alfredo with Broccoli" and I plan to try it, but I just joined this list so I thought I would ask the question.
I have enjoyed looking over the list and the topics, as well as the comments from the members. I did notice the topic on cookie presses and enjoyed it too.

[Deanna]

Hmmmm....I think I have a recipe for "Almost Alfredo Sauce" from Weight Watchers. I will look when I get home this evening and let you know (that is, of course, unless someone else out there knows what I'm talking about!)

[Vanessa]

Hi Ed. You won't believe this. I had just put my old CL in order and recalled seeing the front of may 94 (fettuccini alfredo) so...enjoy
Fettuccini Alfredo
1 tab margarine
2 small cloves garlic minced
1 tab all purpose flour
1 1/3 c skim milk
2 tab light process cream cheese product
1 1/4 c grated fresh parmessan cheese divided
4 c hot cooked fettucini cooked without salt or fat
2 tsp chopped fresh parsley
Melt margarine in small saucepan over med heat.
Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook 8 mins or until thick and bubbly stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 c Parmessan cheese, stirring constantly until it melts. Pour over hot cooked fettuccini, toss well to coat. Top with remaining 1/4 c Parmessan, fresh parsley and pepper.
4 servings
C Light may 1994

[Ed]

Hi Vanessa, and thanks. You took the time to type up that long recipe and I sure do appreciate it. I have printed it out and will try it A.S.A.P. Can't tonight as I already have another dish planned, but will soon.
Maybe someone else will post another alternative recipe and you and I will each have another recipe to look over.

Thanks again,

Ed

[Ed]

Deanna,
Thanks for looking up that WW this evening, I'm looking forward to seeing it.
Best Wishes,
Ed

[Deanna]

Okay here is one from WW...as the recipe notes, it is not really "low" in fat at 12g per serving, but it is less than most traditional Alfredos...so on a special occasion...go for it!

Fettuccine Alfredo

Parmesan cheese, mushrooms, and just a bit of cream make this lightened sauce as rich-tasting as the original. Because this lightened rendition is still fairly high in fat, save this dish for an occasional splurge.

Makes 4 servings

6 ounces fettuccine
1 tablespoon + 1 teaspoon reduced-calorie
tub margarine
Freshly ground black pepper, to taste
1/4 cup heavy cream
3/4 ounce Parmesan cheese, grated
1 large white mushroom, cut into paper-thin
slices

Spray a large nonstick skillet with nonstick
cooking spray.
In a large pot of boiling water, cook the
fettuccine according to package
directions. Drain and place in the skillet.
Place the skillet over medium heat. Add the
margarine and pepper and toss gently. Add
the cream and toss gently, until it is heated
through and most of it is absorbed.
Add the cheese and mushroom slices and
toss gently 2-3 minutes, until the pasta is
evenly coated with melted cheese. Divide
evenly among 4 plates and serve at once.

SERVING (1 CUP) PROVIDES: 1/2 Fat, 1/4
Protein, 2 Breads, 50 Optional Calories.

PER SERVING: 265 Calories, 12 g Total Fat, 5 g
Saturated Fat, 65 mg Cholesterol, 142 mg
Sodium, 31 g Total Carbohydrate, 1 g Dietary
Fiber, 9 g Protein, 97 mg Calcium

Recipe from Weight Watchers Slim Ways
Italian

---------------------------------------------------------
From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

[Deanna]

...and while we are on the subject of Alfredo...this one sounds good with only 5g fat per serving!

Linguine with Vegetables Alfredo

A creamy, rich sauce envelops a melange of vegetables and pasta. If you like, substitute fusilli or spinach fettucini for the linguine.

Makes 4 servings

1 tablespoon reduced-calorie stick margarine
1 large garlic clove, minced
1 tablespoon all-purpose flour
1 cup skim milk
1/4 cup nonfat cream cheese
1 1/2 ounces Asiago or Parmesan cheese,
grated
1 cup broccoli florets
1 medium red bell pepper, seeded and cut
into 1" pieces
1/2 cup thinly sliced carrot
1/2 cup sliced celery
4 cups cooked linguine, hot
Freshly ground black pepper (optional)

Place medium saucepan over medium heat
30 seconds; add margarine and heat 15
seconds more. Add garlic and cook, stirring
constantly, 30 seconds, until fragrant.
Whisk in flour. Gradually whisk in milk;
cook, stirring constantly, 2 minutes, until
slightly thickened. Whisk in cheeses and
cook 1-2 minutes, until smooth. Remove
from heat; cover to keep warm.

Meanwhile, in large saucepan, bring 2"
water to a boil. Arrange broccoli, bell
pepper, carrot and celery on steamer rack;
place in saucepan; cover and steam 3
minutes, until tender-crisp.

In large bowl, combine pasta and
vegetables. Add sauce; toss to coat
thoroughly. Add black pepper, if desired.
Serve immediately.

SERVING (ABOUT 1 1/2 CUPS) PROVIDES:
1/4 Milk, 1/2 Fat, 1 1/2 Vegetables, 1/2 Protein,
2 Breads, 25 Optional Calories; 5 grams Fat, 3
grams Fiber.

PER SERVING: 276 Calories, 5 g Total Fat, 3 g
Saturated Fat, 10 mg Cholesterol, 250 mg
Sodium, 42 g Total Carbohydrate, 3 g Dietary
Fiber, 13 g Protein, 223 mg Calcium

Recipe from Weight Watchers Cut The Fat
Cookbook

---------------------------------------------------------
From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

[Marcie]

I try lots of light alfredos as they come my way, and we've settled on the CL version Vanessa posted above as the best. I tried but didn't care much for the ricotta version you printed, Ed. Looks like you've got some others above to try, too! Good luck and let us know what you had the most success with.

[Angela]

I've made the CL alfredo Vanessa posted and it is very good. I wasn't able to notice a difference between this one and the fat-filled versions I've had before. In fact I'm make the Fettucini Alfredo tomorrow for dinner...yum!

[Carrie W]

I've also made the recipe that Vanessa posted, and it is excellent. In fact, my husband is a huge fan of alfredo, and says that this is better than what he gets at the restaurant. The only adjustment we make is to add more garlic. Enjoy!

[shoyski]

I must add my two cents as well...CL's version of the Alfredo Sauce is great. I started subcribing in May of 1994, the issue cover being the Fettucine Alfredo!

[shoyski]

You know what? I didn't think I'd be all that excited to make member, but here I am, joining the rest of you. Wahooey! By the way, Gail, Jacob's Creek Shiraz tonight really kicked some ...I mean, tasted great!

[Ed]

To Deanna, Vanessa, and all.

Thank you so much for your response to my question. I look forward to trying the recipes posted in the not to distant future. I hope to fix one this week, but I will need to space things out a little. I'm not sure Sharon will want to eat Fettuccini 3 times or so in a week or two. She had some I made the night I posted the request for help on this Alfredo Sauce business.

I like to cook, but I don't like it when it doesn't turn out right. And I also don't like to use prepared mixes from the store, so it takes me a while in the kichen and I do have some things that turn out with less quality than I desire sometimes.

I don't have failures in the kitchen, but I do find, sometimes, how not to do things.

When asked once about failures, Thomas Edison said he didn't have failures but that he has found out thousands of ways not to make a Light Bulb.

Well, I know how not to make Alfredo Sauce. And now thanks to all of your help I will soon be able to say, I know how to make a good Alfredo Sauce.

Thanks Again,

Ed

P.S. And I will keep you posted on how they turn out for me.

[anna]

Does anyone know if the one Vanessa posted is the same as the one in the 5 Star Cookbook?

[ElinorC]

Anna,
I was curious too so I looked it up. The 5 star version is just about the same. I'll post it so you can compare. It's excellent.


* Exported from MasterCook *

Fettuccine Alfredo

Recipe By :Cooking Light, May 1994, page 72
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 tablespoon margarine
2 small cloves garlic -- minced
1 tablespoon all-purpose flour
1 1/3 cups skim milk
2 tablespoons light process cream cheese product
1 1/4 cups grated fresh Parmesan cheese -- (2-1/2 ounces)
4 cups hot cooked fettuccine
2 teaspoons chopped fresh parsley
Freshly ground pepper

1. Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook 8 minutes or until thickened and bubbly, stirring constantly.

2. Stir in cream cheese, cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper.

Yield: 4 servings (serving size: 1 cup).

- - - - - - - - - - - - - - - - - - -

Per serving: 518 Calories (kcal); 14g Total Fat; (25% calories from fat); 25g Protein; 71g Carbohydrate; 29mg Cholesterol; 569mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

[Vanessa]

Hi Anna. Yes its the same recipe (may 94) I was not aware it was in the 5 Star cookbook.
I will make it tonight or tomorrow night....

[Pat]

ElinorC, thanks for posting the recipe. I can't wait to try a low-fat version. I believe we will like it even better since we have become accustomed to eating low-fat.

[jd]

My hat's off to you, Ed. I just finished making the Ricotta Fettuccine Alfredo with Broccoli that you originally posted about. It was OK, but didn't get rave reviews. You were smart to go to the BB BEFORE making it! I will now try the recipe that Vanessa and ElinorC posted, as well as the WW lower fat version that Deanna posted. Thanks to all of you - I love alfredo and will surely find a good one. Next time, I will ask all of you experts IN ADVANCE!!

Ed, how did your other attempts turn out?

[Ed]

Hi JD,

Thanks for the kind words.

I also love a good alfredo sauce, especially the kind without so much fat as to make my gall bladder kick up. (Most of you nice folks on this BB are too young to need to worry about your gall bladder.)

I have looked at quite a few Alfredo Sauce recipes and have found that they are all kind of similar in many respects. I have also found that if you can make a good Alfredo sauce you can adapt it to many types of Alfredo. ie: Broccoli, shrimp, plain, Chiken, Scallop, or whatever.

I came across a simple basic recipe that makes a good sauce. My wife and I changed the recipe just a little to suit our tastes. Here it is, I hope it will work for you and others.

3 Tablespoons Butter
3 Tablespoons flour
White pepper to taste
2 1/2 cups milk (1%)(regular milk is still lower in fat than half & half if you would rather use that)
1/3 to 1/2 cup Parmesan cheese (freshly grated) (more or less depending on how much cheese you like)

Melt the butter in a saucepan over medium heat.
Whisk in the flour until it's smooth.
Slowly add the milk, whisking continously, until the mixture is smooth.
Bring to a boil and boil for about 1 minute or until the sauce is as thick as you like.
Add the Salt, (I leave out the salt, that's why it's not listed above. But if you want it, put in just enough salt to your taste.), pepper, and cheese.

When adding the cheese, add the cheese a little at a time off the heat, it melts better that way (a little at a time) and the sauce stays smooth. I have the pan handle in my one hand and stir and add with the other, that way I can put the pan on the heat or remove it as needed.

After the sauce is the way you want it you can add your already cooked Shrimp, Brocoli, Chicken, or what have you. Mix it all up and serve it over some hot Fetticcini noodles.

A variation is to put 2 small minced garlic cloves, or garlic powder, into the sauce along with the butter & before the flour.

When making this I first make what I want in it, and while the pasta is cooking I make the sauce. I need all the ingredients laid out before hand as this sauce needs constant stirring with the wisk, I can't leave it to look for an ingredient, the whole sauce process takes me about 15 minutes of cooking and constant stirring.

I've learned that without constant attention and stirring an Alfredo sauce will turn out grainy and worse, and that while a good sauce is labor intensive it only lasts for about 15 minutes.

I hope I didn't make this sound too involved, it really goes together pretty good, and it gets good reviews from the eaters.

Thanks again, and I hope what you make turns out great.

Ed

[Beth]

My husband loves "Heart Attack on a Plate," as we call it. I've been wanting to try a lighter version, so I'm glad to have some others have used.

And welcome back Deanna. Hope this means you have moved and things are returning to normal.

[doggerham]

I just got around to reading this thread. I first had the CL Alfredo at a dinner party a number of years ago. I made it myself sometime later and had problems with the sauce and noodles getting really gummy. Any suggestions, cause I'd love to make it again.

Amy

[Ed]

Amy,

I'm not exactly sure why your noodles got gummy, but I had that happen once. As it turned out it was because I put the Fettuccini noodles in the pot of boiling water all right, but I didn't stir them enough. I don't understand it, but they need to be stirred or they will gum up and stick together.

So now I'm sure to stir them plenty, every now and again as they cook.

Also when I drain the pasta I spray a little Pam on it and stir the Pasta a little with a wooden spoon. Haven't had any problem with sticky pasta since doing it this way.(stirring and spraying)

I also found out if the Alfredo sauce boils too hard the milk will curdle, and if the cheese gets put in too fast it won't melt well and will get grainy.

My wife says: "Cooking is an art", I'm starting to believe it.

Ed

[doggerham]

Ed:

Thanks for the food for thought. Meatloaf tonight, the spinach/hash brown & grueyere quiche tomorrow -- maybe I'll get to Alfredo on the weekend!

Amy