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Heart Happy Alfredo

November 3, 2010

Alfredo is not just for fettucine anymore.I LOVE this sauce.Although I enjoy a nice red sauce from time to time,nothing gets my tastes buds going than a nice creamy white sauce.This is simple and versatile.The downside to Alfredos and other white sauces is the amount of butter and cream used- fat city.No more! Tonight I am serving it over mini  four cheese raviolis and vegetables.The possibilities are endless.

Note:The measurements given will make 2  cups . The amounts pictured are a double recipe. This will keep about 5 days in the fridge.It can go over so many things that I usually make a little extra.That makes another meal a few days later, all the quicker to toss together. Who doesn’t need to save some time!
The Sauce

  • 1 C. milk (I use 2%-if you want you can use a higher content fat- but why?!?)
  • 1 C. small curd lowfat or non fat cottage cheese
  • 2 T. Flour
  • 3 T. chopped sweet onion (approx. half a large onion)
  • 1/2 -2/3  C. grated fresh Parmesaen (no green can please)
  • 1 large clove garlic
  • 1/2 t. salt
  • 1/2 t. pepper

Put all ingredients into a blender and puree until creamy,about 4 minutes.Mixture will still be liquidy at this time.Transfer to a micro safe bowl (I put it back into the 4 C. Pyrex that  I measured the milk into-less clean-up)Heat  in the microwave 5 minutes on high and stir.Heat another 5 minutes.Sauce should be thick enough to nicely coat a spoon.Test for seasoning at this time too.If needed add a bit more salt or garlic salt.

This is what your thickened creamy Alfredo will look like.(Remember this is a double recipe).
Rich and satisfying without the guilt of a heart attack on a plate!

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