alfredo sauce -

erepoza

does anyone have a diabetic friendly recipe for alfredo sauce , love the stuff and not suppose to have it in reg form . was wondering if anyone has modified a acceptble recipe for this , thank you to all who answer .

hesn92

I found this recipe, which is basically a white sauce made from a roux, adding in low fat milk and parmesan (plus some other stuff, garlic etc.)

https://www.foodnetwork.com/recipes/food-network-kitchen/low-cal-fettuccine-alfredo-recipe-2118317

I make alfredo sauce the normal way (butter, heavy cream, parmesan, garlic) and just eat a small portion with a huge serving of vegetables to go with it.

rachel780mpg

I've made one out of pureed cauliflower. Boil cauliflower til soft. Puree with garlic, little bit of cream, and parm cheese.

erepoza

thank you ladies !

acpgee

Blitz low fat cottage cheese in the food processor and add some grated parmesan as well as other flavourings such as garlic or garlic powder and pepper.

ritzvin

? Wouldn't the original be diabetic-friendly though? Isn't it pretty much just fat (or does it often get thickened with starch/sweetened with sugar?)

pinggolfer96

Alfredo sauce is basically pure fat.....it should already be diabetic friendly

tlpina82

The real Fetuccine al Burro is just Pasta, Young/Fresh Parmesan Cheese (No the aged hardened kind) and butter.
Fetuccine Alfredo is just a name a restaurant owner gave it and it stuck.

The Sauce should not be the problem. The pasta, on the other hand, is going to cause some spikes.

amgreenwell

I'm not sure what the diabetic restriction is on alfredo but walmart carries various "lighter" versions.

LivingtheLeanDream

Instead of cream I'd use 2% milk, and go easier on the parmesan. Also would add some chives or other herbs for added flavour and plenty of black pepper.

MikePfirrman

What others have said. Use vegetable noodles like Zuchini or Spaghetti Squash and you should be able to easily have real Alfredo Sauce. It's just heavy cream, garlic and parm. There aren't carbs in it (or barely some in the heavy cream).

erepoza

i did find one using cream cheese , oh man that was good and thick too , have to lighten up on the parm , other than that was better than jarred stuff , will post when i find it again . thank you for all your help

hesn92

Well since regular Alfredo is so rich and creamy, you don't need very much of it, which helps with the calories as well.

happytree923

Not an exact swap for alfredo but I love to put an ounce of goat cheese in a serving of pasta. The goat cheese leaves a creamy tangy coating on the pasta (or low-carb alternative) and toppings if you mix it all up in a warm pan. I never bother making cream sauces, this is too easy and about 75 cal for one ounce.

lynn_glenmont

tlpina82 wrote: »

The real Fetuccine al Burro is just Pasta, Young/Fresh Parmesan Cheese (No the aged hardened kind) and butter.
Fetuccine Alfredo is just a name a restaurant owner gave it and it stuck.

The Sauce should not be the problem. The pasta, on the other hand, is going to cause some spikes.

So somebody made a completely different recipe (because alfredo sauce is not just unaged parmesan and butter) with a completely different name, and you somehow come up with idea that it's a poor copy of something else?

claire2135

I’v find this vegan recipe today on instagram and I wanna try it or get inspired by this. Maybe someone else could be interested 😌

https://instagram.com/p/BpkGthiAw8-/embed/