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Help with Cream sauce recipes

musicstardust67
musicstardust67 Posts: 299 Member
edited November 2024 in Food and Nutrition
Hey, does anyone have any healthy cream sauce recipes for pastas and stuff like that? Or know where to find some?

Replies

  • CVAB
    CVAB Posts: 56 Member
    Maybe heat up a light cream cheese, thinned out with some skim milk.
    That's how I made white sauces when I didn't have a lot of time.
  • chauser1022
    chauser1022 Posts: 33
    Replace the cream with vegetable stock and silken tofu.
  • AnitaAntone
    AnitaAntone Posts: 177 Member
    I replace the cream with fat free half and half.....works great in every recipe i've substituted it in. Also i add a few tbs of it to mashed potatoes,grits,pan sauces,etc. which makes them creamier and fluffier. Cooking light magazine website has a great alfredo sauce recipe also
  • angelicazaldivar
    angelicazaldivar Posts: 38 Member
    I make homemade alfredo sauce with fat free evaporated milk, corn starch, fresh parm and fresh romano, parsley, nutmeg, & black pepper. its really easy:


    1 1/2 cup evap milk
    1 T corn starch
    1 clove garlic, crushed
    3/4 cups freshly grated Parmesan cheese
    3/4 c freshly grated romano cheese
    1/4 cup chopped fresh parsley or 1 T dried parsley
    1 pinch ground nutmeg
    salt/pepper to taste


    Directions
    1. Mix evap milk and corn starch in a medium sauce pan over medium heat, stirring constantly; simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley, nutmeg, salt & pepper and serve.

    ** i personally adapted this recipe from its original: http://allrecipes.com/recipe/alfredo-sauce-2/detail.aspx
  • Rayman79
    Rayman79 Posts: 2,009 Member
    I had chicken with a cream sauce for dinner last night actually. Used in smallish doses, you can still cook with cream but not destroy your calorie count.

    The recipe I made last night was a mustard cream sauce. It consisted of wholegrain mustard, extra light cream, white wine and garlic. I don't have the quantities ratios with me, but if you want to give it a try just ping me a message and I'll give you the recipe.

    BTW, a generous serve of three chicken tenderloins and the sauce still only comes out at less than 350 calories. :)
  • musicstardust67
    musicstardust67 Posts: 299 Member
    Thanks guys I appreciate it!
  • AmyRhubarb
    AmyRhubarb Posts: 6,890 Member
    I've seen charts with how to substitute cream & cream type things with greek yogurt - maybe try googling it?
  • Pebble321
    Pebble321 Posts: 6,423 Member
    I've tried the evaporated milk option and decided that it's just not the same and that I'd rather have real cream.
    I was going to buy that "cooking cream" from Philadelphia but reading the label put me off - there's barely any real food in there!

    I buy pure cream (with no thickers or gelatine or starches, read the label, light cream is full of this stuff!) and just use less of it. I tend to cut the cream to about 1/4 and the recipe is still good. If it needs more liquid I'll add stock or wine or pasta cooking water.

    More often though, I make pasta with tomato based or veggie sauces, and keep the creamy sauces as an occasional thing.
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