When eating healthy it's about learning to sub out lower calories for the higher calories. You can still enjoy the flavors of alfredo sauce, just made lighter at home!
Ingredients
1tablespoonunsalted butter
2teaspoonsminced garlic
1tablespoonshallotfinely minced
1tablespoonwhite whole wheat flour
1cupskim milk
2ounces⅓-less-fat cream cheese
¾cupshredded Parmesan cheese
½teaspoonsalt
Instructions
In a small saucepan over medium heat, melt the butter and cook the shallots and garlic until the shallots are soft and the garlic is fragrant, about 2 minutes.
Stir in the flour and cook for about 30 seconds, until the butter, shallots, and garlic become a thick paste.
Whisk in the milk and continue whisking for about 2 minutes, until the milk begins to thicken.
Stir in the cream cheese, Parmesan cheese, and salt and stir until the cheeses melt, for about 2 minutes.
Notes
Tips:
It's best to serve this sauce immediately after making it. If you do choose to refrigerate it, it will solidify. However, you can reheat it in a sauce pan and melt it back down into sauce form.
For the smoothest texture, you can even blend the sauce in a blender after cooking it if you want to ensure no whole pieces of shallot to be present. Otherwise, be sure to do a very fine mince.
It's pictured over 12 ounces of whole-wheat pasta, but there are tons of other options as well. Check out my Creamy Mac and Alfredo recipe or my Chicken Alfredo Pizza recipe!