Low cal alfredo sauce

111YoYo111

Hi

I have tried this a number of times but it comes out with a curdled texture. I used plain nonfat greek yogurt. The first batch went down the drain, I lowered the heat and tried again with the same result. It was also the colour of vomit ugh. Any good recipes out there?

VeryKatie

They're all gross in my opinion. Maybe have the full fat stuff but have it on spaghetti squash? Or cut it with tomato pasta sauce and make a rose. But maybe someone else has had luck!

111YoYo111

Actually it was spagetti squash

JazzFischer1989

http://www.eatingwell.com/recipes/quick_fettuccine_alfredo.html
http://www.floridamilk.com/recipemaker/fettuccine-alfredo-made-with-greek-yogurt/
http://www.foodnetwork.com/recipes/food-network-kitchens/low-cal-fettuccine-alfredo-recipe.html

Acg67

111YoYo111 wrote: »

Hi

I have tried this a number of times but it comes out with a curdled texture. I used plain nonfat greek yogurt. The first batch went down the drain, I lowered the heat and tried again with the same result. It was also the colour of vomit ugh. Any good recipes out there?

Stick of butter, lots of parm, hot pasta, little pasta water

JoKnowsJo

Acg67 wrote: »

111YoYo111 wrote: »

Hi

I have tried this a number of times but it comes out with a curdled texture. I used plain nonfat greek yogurt. The first batch went down the drain, I lowered the heat and tried again with the same result. It was also the colour of vomit ugh. Any good recipes out there?

Stick of butter, lots of parm, hot pasta, little pasta water

I happened to check out your food pictures in "what do your meals look like..." The food looks amazing I bet it tastes pretty darn good too..... thanks for sharing

JoKnowsJo

I had to dig this recipe out, as I haven't made it in awhile this is the old basic Béchamel sauce - which is the "mother" of cream sauces, I am told and you can turn it into any of the other cream sauces, like Alfredo, Mornay, cheese etc.

- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup cream, heated
- salt and pepper to taste
- Start as you normally would melting the butter, then stirring in the flour, etc. Now to lower the calories and change to Alfredo this is where I substitute.

- the butter with olive oil or do a half non salt butter / half olive oil
- the cream for either milk, stock ---> water, etc.
- then add in a little garlic, lower fat Parmesan (if avail.) or go light on the Parmesan
- add parsley or not then salt (or not) pepper to taste.

I have not tried yogurt in the recipe as I just use milk or stock. Let me know if you try the yogurt recipe and it's comes out, I would be interested in trying it.

EvilShenanigansTX

Lower Calorie Alfredo Sauce - Serves 4 @177 cals per serving

1 tablespoon Kerrygold butter
1/3 cup Heavy Whipping Cream
2/3 cup 2% Milk
1 teaspoon cornstarch
Pinch fresh grated nutmeg
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

In a small sauce pan over medium heat melt the butter. In a seperate container mix the cream, milk, and whisk in the cornstarch and nutmeg until smooth. Pour the milk mixture into the melted butter and cook, stirring constantly, until the milk comes to a simmer and thickens, about 5 minutes. Remove the pan from the heat and stir in the grated cheese. Season with salt and pepper to taste.

coueswhitetail

I made a really nice alfredo sauce from cashew milk and parmesan cheese...it was great and has a lot of nutrition in it. Google cashew milk if you haven't made it before. You can make it as creamy as you like by reducing the amount of water blended with the cashews.

gothchiq

This is one case where I would purchase rather than make from scratch.

amusedmonkey

Yogurt (especially greek) curdles with cooking, so unless you are specifically looking for curdles give up on the idea of cooking it. Really, just stick to the real stuff and have a lighter breakfast that day.

gwensoul

I actually use cooked and pureed cauliflower with a few tablespoons of heavy whipping cream. Not perfect but I actually have really come to like it. Of course I eat mashed cauliflower on lots of things, also makes a great mac n cheese base and a scalloped potato base (or sometimes just eat it with cheese and mushrroms).

YvonneBerdkan

I just buy the low fat classico alfredo sauce. 45 calories per 1/4 cup. It is enough to cover a serving of pasta, but it's not going to be swimming in sauce either. Just the right amount!