Alfredo Sauce

mrsbuzz
mrsbuzz Posts: 576 Member
edited September 19 in Recipes
Hi!!

I am going to make my mom's aflredo sauce, but it calls for heavy whipping cream. Can I subsitute it for something else to make it a little better. I know it wont be the best for me, but at least I can make it somewhat better.

OR......

Do any of you have a great Alfredo Sauce Recipe???

Thanks:flowerforyou:

Replies

  • mrsbuzz
    mrsbuzz Posts: 576 Member
    Hi!!

    I am going to make my mom's aflredo sauce, but it calls for heavy whipping cream. Can I subsitute it for something else to make it a little better. I know it wont be the best for me, but at least I can make it somewhat better.

    OR......

    Do any of you have a great Alfredo Sauce Recipe???

    Thanks:flowerforyou:
  • SoupNazi
    SoupNazi Posts: 4,229 Member
    Here's a few that were posted on here.

    http://www.myfitnesspal.com/topics/show/32255-fettuccine-alfredo-with-broccoli-lighter-version?hl=alfredo#posts-316103


    http://www.myfitnesspal.com/topics/show/37582-<span class=

    If you are really feeling lazy, Ragu makes a light jarred version of alfredo sauce. It's not too bad.
  • keiko
    keiko Posts: 2,919 Member
    There was a recipe posted the other day for a lower cal/fat version. The ones I've tried I did not care for. I use half & half. Which is not much better that heavy cream but it's not as sweet tasting.

    I would rather have a small portion of something that tastes really good versus a larger portion of something that is just ok.

    I'm thinking about making fettucini alfredo and a grilled steak for valentines day dinner. It will be a big splurge but something we haven't had in a long time.
  • mommachag
    mommachag Posts: 318
    if it were me I would make it the way it should be and just have a little. alfredo sauce is one of my favorite so I'm weak for it.

    I use lowfat plain yogurt in place of a lot of high fat things...oil,butter,cream
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    I've heard (but never tried) that you can use milk in place of cream.
    It may throw off the consistency a little bit (make it runnier) and may incerease cooking time to get it to thicken at all.
  • 3babybeans
    3babybeans Posts: 8,268 Member
    I tried this not too long ago & can tell you what NOT to do. LOL I used fat free half & half (simply b/c I read the lable wrong when I bought it & then...well...whatever...I used the wrong thing) and it didn't blend well with the cheese. As soon as it cooled off, it separated & refused to go back to the way it was in the pan. It happens. *shrug* Good luck!
  • Winter23
    Winter23 Posts: 142
    You can use Milk for it, I do. I always use 1% milk
  • yellow_pepper
    yellow_pepper Posts: 708 Member
    When I want a creamy-textured savory treat, I mix light miracle whip with herbs to make a sauce of sorts. And I don't even eat pasta. I put it on steamed vegetables. It looks pretty awful. I would never want someone to see me eat it. But it hits the spot if I crave that sort of thing.

    Another alternative - get a frozen meal. That way, at least you know what you're getting into before you chomp down 1,000 calories before you even get to dessert.
  • mommachag
    mommachag Posts: 318
    I tried this not too long ago & can tell you what NOT to do. LOL I used fat free half & half (simply b/c I read the lable wrong when I bought it & then...well...whatever...I used the wrong thing) and it didn't blend well with the cheese. As soon as it cooled off, it separated & refused to go back to the way it was in the pan. It happens. *shrug* Good luck!

    that will happen if you over heat /ver cook the sauce. it's called "breaking" i think. If that happens to my sauces I add arrowroot powder made into a paste with a TBS of the liquid. voila.. fixed:bigsmile:
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