Lightened Up Alfredo Sauce
- Author: Brooke Griffin
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 6 servings
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon shallot, finely minced
- 1 tablespoon white whole wheat flour
- 1 cup skim milk
- 2 ounces ⅓-less-fat cream cheese
- ¾ cup shredded Parmesan cheese
- ½ teaspoon salt
- 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.
- 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!
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 434mg
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Protein: 8g
- Cholesterol: 27mg