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Light Alfredo Sauce
I have a love-hate relationship with alfredo sauce. How? This recipe does away the heavy cream and cream cheese that you'll find in many recipes. You'll swear you're eating the real thing!
- 1 Tablespoon olive oil
- 4 garlic cloves, minced
- 3 Tablespoons flour
- 1 Cup low sodium chicken broth
- 1 Cup low-fat milk
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground nutmeg
- 1/8 Teaspoon ground white pepper
- 3/4 Cups grated Parmesan cheese
Calories Per Serving175
Folate equivalent (total)6µg2%
Light Alfredo Sauce
This light Alfredo sauce is full of flavour, ready in 20 minutes, and much lighter then the real thing. It&rsquos so good you&rsquoll never miss the cream and cheese!
I&rsquove been making this light Alfredo sauce for years. Actually, I rarely make the real thing anymore because this light version is so tasty.
And I always have milk in the fridge, but cream? Not so much. I need to plan ahead to make real Alfredo sauce.
And I really think that the real thing is worth making every now and then. It&rsquos definitely amazing. So don&rsquot get me wrong, if you are craving a plate full of fettuccine with thick, creamy, cheesy, Alfredo sauce, by all means, head over to my homemade Alfredo sauce recipe and make that immediately if not sooner.
But we all know that sometimes you want fettuccine alfredo without the calories. And that&rsquos where this light Alfredo sauce comes in. A serving of this light Alfredo sauce has about 1/3 of the calories and 1/5 of the fat of a serving of regular Alfredo sauce. So it is significantly healthier.
And yet it is still thick and creamy and full of flavour.
Perfect for those days you&rsquore craving Alfredo pasta, but still want to eat a bit healthier.
10 Minute Lighter Alfredo Sauce
This sauce was born from a near-empty, vast wasteland of a fridge.
Doesn’t that just sound terribly romantic?
Scanning my dinner options, I found: a stick of butter, a crown of broccoli, half of a half gallon of milk, a wedge of Parmesan…and more variations of mustards than I felt comfortable staring at all at once.
And then there was pasta. Ever-dependable pasta.
Within minutes, I had a large pot of salted water rolling to a boil to cook the rotini, and a smaller saucepan alongside it to create a simple alfredo sauce. Melting the butter, I found myself with a spare moment to contemplate the overpopulation of mustards on my fridge door, but then, just, no.
I added the chopped broccoli to the boiling pasta pot just to blanch it in the final two minutes of cooking. Once drained, I tossed the piping hot pasta and broccoli with the creamy alfredo sauce and coarsely grated a bit more Parmesan cheese over the top.
For a meal that came together in no time at all, it was satisfying and delicious. The alfredo itself was mild, with hints of garlic and Parmesan. Despite the fact that I made it lighter than most traditional versions, it was still creamy and buttery enough to taste rich.
What I love about this recipe is its versatility. I’m already dreaming up ideas for new ways to use it. Linguine and shrimp alfredo, anyone?
How To Make Alfredo Sauce:
Alright, let’s talk about how to make Alfredo sauce! Simply…
- Sauté garlic. Briefly sauté the garlic in butter until it is lightly golden (be sure not to overcook it). Then stir in some flour to form a roux.
- Add the milk and cream. And whisk until evenly combined.
- Simmer. Continue cooking the sauce until it reaches a simmer, then reduce heat to maintain the simmer, add in the Parmesan, salt, white pepper and nutmeg, and whisk until the cheese is completely melted and the sauce is smooth.
- Season. Don’t forget to taste and season with extra salt and/or white pepper, if needed.
- Serve. And…enjoy! So simple, right?!
Weight Watchers Alfredo Sauce
I have always loved alfredo sauce. I used to make the most amazing, heart stopping version. Everyone loved it. It was seriously a heart attack waiting to happen. When we started eating healthier, I didn’t want to give up my favorite alfredo sauce but I certainly couldn’t eat all my points for the day in one sitting. This Weight Watchers Alfredo Sauce is just as good and no one has noticed the change.
How Long is Light Alfredo Sauce Good in the Refrigerator?
When making this light alfredo sauce, you want to store it in the refrigerator. It will last about 3-5 days when it is in an airtight container. If you will not finish all of the sauce before it goes bad, you can move it to the freezer. I like to store freeze it in an ice cube tray. Once the cubes are frozen, move them to a freezer bag that is marked with the date it was made. By freezing the alfredo in cubes, you can take out a few at a time to use it in small portions.
How Many Points are in WW Alfredo Sauce?
When you are making this WW Alfredo Sauce, it comes in at 5 points per serving on all plans. Traditional alfredo sauce is 14 points per serving. Store-bought light Alfredo sauce is 7 points per serving.
More Weight Watchers Recipes
Ways to Use This Healthier Alfredo Sauce
I love using this alfredo sauce over zoodles or Easy Butternut Squash Noodles. It makes for a low carb, low point dinner. It is also great for a simple lunch idea. I like to keep zoodles and the alfredo sauce in the fridge, so I can pull them out and have lunch in no time. This Weight Watchers Alfredo Sauce also goes amazing in my Broccoli Cheddar Chicken Pocket.
- Lite butter
- Fat free cream cheese
- Fat free half and half
- Fat free parmesan cheese
- Salt and Pepper to taste
How to Make Weight Watchers Alfredo Sauce
Melt the butter in a saucepan and add the cream cheese over medium heat. Heat it until it melted and combined.
Add the garlic, half and half, and parmesan cheese, and heat it until it is melted.
Cook for a few more minutes until the sauce starts to thicken. Add the salt and pepper.
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Skinny Fettuccine Alfredo
Fettuccine alfredo is one of favorite kind of comfort foods. It was always my go-to dish as a kid each time we went out to an Italian restaurant, particularly Olive Garden. But as I’m getting older and my metabolism has come to a screeching halt, it’s been getting a little bit difficult to stomach this. Fortunately, I’ve found a “skinny” version that’s a little lighter on your tummy, and it tastes just as creamy and comforting as the original!
With a couple of lightened up options, you’ll have this comforting fettuccine on your dinner table in less than 30 minutes. It’s a super easy sauce that comes together simply by stirring until the cheese has melted. While that’s happening, you can go ahead and boil up the pasta, and when your sauce is ready, you can just throw that in and you’re all set. Now how easy was that? Just be sure to have some self-control around this because you’ll want to eat the entire pan!
Is alfredo good for you?
Healthy Alfredo Sauce. Sounds like an oxymoron, yes? But it’s not. THIS alfredo sauce is, in fact, healthy!
It’s also super yummy, super easy, and super tasty on things like whole wheat pasta and pizza (recipe coming Wednesday!).
Honestly, I’ve never been a huge fan of alfredo.
Growing up, per my request I’m sure, my family and I would go to the Olive Garden for dinner.
I would always order their Zuppa Toscana ♡, my brother, on the other hand, would always, always, always order their fettuccine alfredo. At one point, I actually think he found a “copy cat” recipe and made it at home.
That being said, for whatever reason, I had a huge craving for some c.r.e.a.m.y. and delicious fettuccine alfredo the other day.
What I didn’t want, was a heavy cream, cream cheese filled sauce that would make me feel too full and weigh me down.
7 Delicious Dishes Made From Alfredo Sauce in a Jar
Alfredo sauce forms the basis of many tasty and satisfying recipes. Classic Alfredo sauce is made of just butter, heavy cream and Parmesan cheese. Those ingredients combined with pasta make fettuccine Alfredo, an Italian favorite. Jarred Alfredo sauce is quick and easy when you want to make a nice dinner after a busy day. Besides with pasta, you can use Alfredo sauce as a substitute for white sauce in any casserole.
Some of these recipes call for a cheesy pasta sauce. That's a white sauce that includes other cheeses, usually some form of cheddar. If you can't find jarred cheesy pasta sauce, just heat up a jar of Alfredo sauce and add a cup of shredded cheddar or colby and heat until the cheese melts and the mixture is blended.
Prepare the pasta as directed on the package. Drain well and set aside.
Meanwhile, combine the butter and cream in a saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.
Stir 1 cup of the Parmesan cheese into the cream sauce. Add the salt and pepper and stir until the cheese is melted and the sauce is smooth.
Toss the cooked pasta with the Alfredo sauce. Serve with the remaining Parmesan cheese and parsley, if desired.
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