Guiltless Alfredo Sauce
From Our Best Bites: Mormon Moms in the Kitchen
2 cups low-fat milk
1/3 cup (3 ounces) low-fat cream cheese
2 tablespoons flour
1 teaspoon salt
1 tablespoon water
3 garlic cloves, minced
1 cup freshly grated Parmesan Cheese (best if you grate it yourself, as pregrated is too dry and the sauce will be lumpy)
1. In a blender, blend milk, cream cheese, flour, and salt until smooth and set aside
2. In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture ot the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce ot stand for at least 10 minutes before using. It will continue to thicken upon standing.
6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.
FREEZER INSTRUCTIONS: After step three, transfer the mixture to an 8x8 inch disposable aluminum baking pan. Sprinkle with cheese and cover tightly with aluminum foil. Freeze for up to 3 months. When ready to cook, preheat the oven to 400º and bake, covered, for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly.
SURVEY SAYS: So good! It is light so you don't feel weighed down afterwards. It does take a lot of stirring, though, so it makes it hard to work on other parts of the meal at the same time.. unless you recruit a helpful kiddo:)