Skinny Alfredo Recipes

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SKINNY ALFREDO SAUCE



Skinny Alfredo Sauce image

A skinny take on Alfredo Sauce that tastes just as rich and creamy and the original. Super easy to make, and gluten free!

Provided by Geri

Categories     Main Course

Time 10m

Number Of Ingredients 7

2 cups unsweetened, plain almond milk
2 tbsp cornstarch
4 tbsp 1/3 less fat (light) cream cheese
1/2 cup grated parmesan cheese (use the kind in the refrigerated section rather than the green-bottle stuff. )
1/2 tsp kosher salt
1/2 tsp garlic powder
cracked black pepper to taste

Steps:

  • In a medium sauce pan, whisk together almond milk , cornstarch, garlic powder, and kosher salt. Turn heat to high and bring to a slow boil, whisking frequently so cornstarch doesn't stick to the bottom of the pan.
  • Turn heat to low and continue to cook until slightly thickened, about 3-4 minutes.
  • Whisk in cream cheese, one tablespoon at a time, until melted.
  • Sprinkle parmesan cheese in slowly, whisking as you go. If you try to add all the cheese in at one time, it might clump together. Once all cheese is added, finish with cracked pepper.
  • If serving with pasta, add sauce to pasta and cook together for about a minute, to thicken the sauce. Otherwise, take sauce off heat and let cool for about 5-10 minutes to thicken up.

Nutrition Facts : Calories 62 kcal, Carbohydrate 3 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Sugar 1 g, ServingSize 1 serving

SKINNY ALFREDO SAUCE



Skinny Alfredo Sauce image

This is a skinny version of everyone's favorite Alfredo sauce. You won't miss the cream or butter one bit!

Provided by Sarah Stewart

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon grapeseed oil
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup fat-free milk
⅔ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
  • Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 6.2 g, Cholesterol 13 mg, Fat 7.4 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 2.7 g, Sodium 531.3 mg, Sugar 2.9 g

SKINNY SPAGHETTI SQUASH ALFREDO



Skinny Spaghetti Squash Alfredo image

Some of you are probably thinking, 'what the heck is this thing?' and 'is that really spaghetti in there?' It's a spaghetti squash and nope, no pasta here. This is the squash's natural texture when baked...cool, huh? It's not only beautiful but absolutely delicious. Spaghetti squash has a slight sweetness that complements any savory flavors you stuff into it. Top each half with a pinch of red pepper flakes and chopped parsley, if desired. Serve hot.

Provided by Maceyann88

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 2

Number Of Ingredients 10

1 medium spaghetti squash, halved and seeded
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups fat-free milk
1 tablespoon cream cheese
1 cup grated Parmesan cheese, or more to taste
2 tablespoons grated Parmesan cheese
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash.
  • Bake in the preheated oven until tender, about 60 minutes.
  • Gently scrape squash strands into the center of each half using a fork.
  • Melt butter in a small saucepan over medium-low heat. Add garlic to hot butter and cook 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain, 1 to 2 minutes more. Whisk in milk heated through. Add cream cheese and stir until smooth. Stir in Parmesan cheese, salt, and pepper.
  • Spoon hot sauce equally on to each squash half. Gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 42.9 g, Cholesterol 66.5 mg, Fat 23.4 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 13.5 g, Sodium 1128.1 mg, Sugar 9.6 g

SKINNY FETTUCCINE ALFREDO



Skinny Fettuccine Alfredo image

65% less fat • 71% less sat fat • 36% fewer calories than the original recipe. Wow! Healthifying cut cholesterol and sodium by more than half from the original recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon Gold Medal™ all-purpose flour
1/4 teaspoon salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese (Neufchâtel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley

Steps:

  • Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
  • Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
  • Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

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