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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 88.4
  • Total Fat: 5.6 g
  • Cholesterol: 15.8 mg
  • Sodium: 133.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Reduced Fat Alfredo Sauce calories by ingredient
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Reduced Fat Alfredo Sauce

Submitted by: MAMASITAOF2


Number of Servings: 4

Ingredients

    1 Cup Sim MIlk
    1 1/2 Tablespoons Butter
    1 1/2 Tablespoons Flour
    3 Tablespoons Parmesan Cheese
    1 Dash Pepper
    Crushed Garlic (to taste)

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Directions

The key here is patience, add all the ingredients graduall! Melt the butter in saucepan on stove top on medium heat. Gradually whisk in flour. This will create a yellow paste. Gradually add milk, whisking until incorporated and no lumps present. Continue whisking until hot-usually 3 to 5 minutes. The longer ou cook the base (without the cheese) the thicker the sauce will be. Add parmesan cheese slowly, again whisking until incorporated. Add crushed garli and pepper. Cook for 2 minutes or until cheese is melted. Remove from heat.

Number of Servings: 4

Recipe submitted by SparkPeople user MAMASITAOF2.





TAGS:  Side Items |

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I added shrimp to it and it was great! Definitely adding this to my recipe collection. Thanks. - 11/12/07

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  • Incredible!
    3 of 3 people found this review helpful
    My husband and I needed a quick white sauce in a pinch and this was so simple to make and tasted wonderful! :) Had it on whole wheat spaghettini with salmon and green beans - delicious! :) - 3/17/11

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  • 2 of 2 people found this review helpful
    I have a question for those that have tried this recipe. Would this make a nice thick enough sauce for a pizza? - 1/2/12

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  • 2 of 2 people found this review helpful
    One problem. I didn't make enough. Quick and easy. I used whole wheat penne pasta. Awesome. - 8/22/07

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  • I made some adjustments, 1Tbsp and 1/2 tsp of crushed garlic plus garlic powder and added some beef stock. I served this with some left over roast, roasted broccoli and a little bit of pasta and it was DELISH!! - 3/1/14

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  • good! - 10/26/12

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  • I used 1 T of margarine instead of butter and served with chicken breast sauteed with 1 teaspoon of olive oil/cooking spray, onions and cut cherry tomatoes and basil. Served over steamed brocoli....the kids loved it and very healthy!! I will def make this again! - 9/13/12

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  • Love this sauce. The only adjustment I made was adding more non-fat milk. It was getting a little to thick on me. Added chicken and mushrooms. Soooo gooooood. Thank you for sharing. - 5/2/12

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  • Thank you for sharing this recipe. It was perfect and low fat! - 2/8/12

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  • This was great! I followed others' suggestions and only used a 1/2 pound of pasta. Next time I will add more seasonings, but otherwise this was delicious! - 10/1/11

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  • yum! So light and easy to make, but wish I had made a little more. Had it on spaghetti squash! - 9/10/11

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  • It tasted very good, and you could almost not tell it from a restaurant sauce... I plan on making this again! - 7/13/11

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  • My husband and I made this, but used fat free promise butter and fat free half and half. It was a good consistency, but the minced garlic made it a tad too sweet (odd as that sounds.) Thanks for sharing, though! It was easy and quick. - 3/15/11

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  • This is great! I added grilled chicken, wheat pasta & broccoli. My fiance said it tasted just like his favorite meal from Olive Garden(minus a few of the calories!)

    I added a little more milk than the recipe called for... to make it thinner. - 2/9/11

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  • Great! I doubled the recipe. I added cajun seasoning and crushed red pepper and used pepper jack cheease instead of parmesean to get a cajun alfredo sauce. Cook chicken breast in a little olive oil with red peppers, onions and broccoli and you have a delicious cajun pasta alfredo w/whole wheat pasta - 1/28/11

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  • We had to double the recipe because we love more sauce, but it tasted AWESOME. We also put in bay leaves to taste. - 1/23/11

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  • Lovely sauce; I've used it as-written as well as with a low-fat cheddar instead of the parm, and it's excellent either way. I make this with linguini, carrot ribbons and broccoli, and it's perfect every time! - 1/5/11

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  • I loved this so much I made it twice :) Great with mushrooms and broccoli. - 8/11/10

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  • I've made sauce like this with olive oil and had it work well, too, since you can't really taste the butter. If it gets lumpy, your heat may be up too high, cooking the flour into dumplings before it integrates. Hope this helps! - 6/12/10

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  • Mine was a little lumpy despite only adding ingredients half a tablespoon at a time, but it tasted SO GOOD that I forgot about the lumps. Had it over shrimp, rigatoni and broccoli. - 5/5/10

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  • What a great sauce! I added 1/2 C shredded fresh parmesan cheese, a seafood medley and brocolli to this recipe. It was a filling and healthy meal! - 5/2/10

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  • Amazing! This was the most delicious Alfredo sauce I think I have ever eaten. Yummy! - 4/29/10

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  • I was afraid to ever make my own "roux" as I've heard it can be tricky. The key to this recipe is GRADUALLY add flour and milk, and to use a whisk! I was out of parmesean, but used my low fat sharp cheddar and it was amazing! - 4/16/10

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  • Very yummy. Did the exact recipe and added broccoli and chicken. - 2/25/10

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  • Delicious and easy... no one needs to know it's low fat! - 2/23/10

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