Laughing Cow Alfredo Sauce


4.1 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 111.3
  • Total Fat: 4.5 g
  • Cholesterol: 23.7 mg
  • Sodium: 668.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 7.4 g

View full nutritional breakdown of Laughing Cow Alfredo Sauce calories by ingredient



Number of Servings: 2

Ingredients

    3 wedges Laughing Cow Light Creamy Garlic & Herb
    1/2 cup Skim Milk
    1 Tbsp reduced fat Parmesan Cheese
    1/2 Tbsp Molly McButter
    1/2 tsp Garlic Powder

Directions

In medium sized saucepan, combine all ingredients over a low heat, until everything is melted and is velvety smooth (approximately 20 minutes). Serve immediately over hot cooked pasta of your choice (recommend a whole wheat spaghetti. Remember to add in the calories of your pasta coice).

Number of Servings: 2

Recipe submitted by SparkPeople user KEYJO83.

Member Ratings For This Recipe


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    Incredible!
    I just made this alfredo sauce and I thought it was incredible!! My entire family loved it!! Thanks! - 7/21/12


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    Incredible!
    I am excited to see this recipe because my daughter is lactose intolerant but can somehow tolerate laughing cow cheeses. With the omittion of the parm. cheese, I think it this would be totally doable. Thank you! UPDATE: This is truly excellent! - 5/3/12


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    Bad
    0 of 1 people found this review helpful
    PASS! if im eating fake alfredo, id rather buy Classico. Their FULL FAT alfredos are 70-100 cals per 1/4 cup. THIS "light" recipe is 112 cals per serving, which turns out to be SLIGHTLY over 1/4 cup. so its about even in cals, but i bet Classico's (or w/e brand you like) tastes MUUUCH better. - 4/21/12


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    Incredible!
    very yummy, my boys love it. - 4/25/11


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    Very Good
    I substituted fresh garlic for garlic powder and used the original-flavoured laughing cow, topped with a handful of chopped roasted almonds. It was fanstastic! Definitely making this again :) - 10/3/10


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    Incredible!
    I've made this before, yum! - 4/19/08