Healthy Alfredo Recipes Anyone?

You could make a version with reduced fat this and reduced calorie that...but it's gross. I eat cauliflower-alfredo. It's amazing. I steam it and then puree it until it's super smooth with some milk (I use almond, but whatever you like). Then I flavor it with garlic, onion, even cajun spices sometimes. It is a flavorful, white, creamy sauce that is super healthy!!! Here's one recipe I found but there are a ton of variations: http://pinchofyum.com/creamy-cauliflower-sauce

Replace some or all of the cream with milk. Heavy cream has 821 cal per cup. Light cream has about 700. Whole milk has about 150. Using half light cream and half whole milk will give you sauce that's still rich, without as many calories.

If you want to go really low cal you can try the sauce from this white lasagna.
( http://www.livebetteramerica.com/recipes/healthified-creamy-ricotta-artichoke-lasagna/1e6e6214-a8c2-45cd-a16c-997cd35e1fb3)

I would recommend adding some chopped garlic , a pinch nutmeg and a little bit of fresh grated parmesan/pecorino because it's bland as written.

I really like Cooking Light's version: http://www.myrecipes.com/recipe/fettuccine-alfredo-00420000014471/ Very yummy and I serve it to the family and they love it.

You probably want to make it homemade..but if you don't, Bertolli has a light version of alfredo (I never thought "light alfredo" was possible!)...I think it's pretty good! Only 50 cals for 1/4 cup!

I've heard of making alfredo with greek yogurt - has anyone tried this? if so, recipe??

I have a completely fat free alfredo recipe I use. My recipe serves two, but of course you can just multiply it by however many people if you need more. It consists of the following:

- 2 tbsp I Can't Believe It's Not Butter (or other fat free butter substitute)

-4oz fat free cream cheese

-1/4 cup fat free shredded mozzarella

-1/4 cup skim milk (add more if you want a thinner sauce, but my hubs and I like it thick). Weirdly enough, I ran out of milk once and forgot to buy more, so I just kind of substituted water in to thin the recipe out, and honestly... I couldn't tell the difference. So in a pinch, if you don't want milk, you can use water. The taste in the recipe is mostly carried by the cream cheese and the spices you put in.

-Generous pourings of whatever spices you like (I use garlic, pepper, Italian seasoning, and parsley). Sorry I don't have a specific measurement for this, I just kind of dump until it looks like there's enough, and different people like different spices in theirs, anyway.

It may not be necessarily "authentic," but it is extremely good. My husband loves Alfredo night, and the whole thing only has 2g of fat per serving from the fettuccine pasta I use.

*Edited to add, I just heat it in a saucepan until everything is melted together.

I don't have any recipes for the sauce like you are requesting. I do however use shirataki noodles though. (made our of chickpea and other veggies) they taste like reqular noodles but only have 30 cals for the whole pkg. Will be helpful in lowering the overall cal count for the whole meal.
Hope this helps.
Angela

I am lactose intolerant and swear by this cauliflower alfredo recipe!! I add a little bit of nutritional yeast and grated Parmesan, plus some spices, and it is SO GOOD, plus you get some veggies in there and your tastebuds don't even know it!

http://chocolatecoveredkatie.com/2013/05/06/creamy-cauliflower-alfredo-sauce/

1 1/2 cups raw cauliflower (160g)
1/4 tsp garlic powder, or 2 tsp minced
1/4 to 1/2 tsp salt (depending on your taste preference for salt – I like 1/2 tsp)
2 tbsp butter spread of choice, such as Earth Balance or Smart Balance Light (or sub 2 tbsp olive oil and a little extra salt if needed) (30g)
1 cup milk of choice (240g)
optional: 1/2 cup of either of the following: nutritional yeast or mozzarella-style shreds (such as Daiya)
optional: Add a little Dijon mustard or lemon juice if desired. Or sometimes I add dried oregano or rosemary.

Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender. Pulverize with either an immersion or regular blender. Serve over cooked linguine, or elbow pasta (for cauliflower mac and cheese), or spaghetti squash, rice, steamed veggies, or whatever! Makes about 2 cups, and it gets much thicker as it sits.

I forgot to mention that you can freeze this also! I separate mine into 1/2 cup portions, freeze, thaw, and toss in a saucepan for a minute or two to re-heat with some sauteed veggies.

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Low Cal Fettuccine Alfredo!

Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese (Laughing Cow could be a great option too!)
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Per serving (recipe makes 4): Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g

You could easily add grilled chicken and/or shrimp for an awesome birthday dinner! Hope this is helpful!