Reduced Fat Alfredo Sauce

“Absolutely marvellous! Like Dorothy, I’ve stayed away from Alfredo sauces because they’re usually so heavy. I used this recipe as a side with a German Pasta dish, and it was great! The only problem I had was: Since I’d scaled it down to 1 serving (there’s always a limit to how much you can scale a recipe!) and was probably too “patient” while cooking, the sauce turned out a bit too thick and I had to “loosen” it up a bit with some extra milk. But I’m definitely going to try this one again… it’s a sure winner!”

“This is good !! Love Alfredo but it is usually so heavy in calories. I put it over linguine and added some chopped black olives on top, also sprinkled some more parmesan on top. Used 2% milk, didn’t have 1%. A very good supper,thank-you Jellybean, it will be a repeat!!Dorothy”

“I lost my low fat Alfredo recipe and was glad to have seen this one! Sooo much better than mine! This recipe doubled very easily. You can’t tell at all that it’s low fat! Unbelievable! The only thing it needed was salt. I served this over chicken and Penne with spinach. “

“I followed this recipe and it was tasteless. I was very disappointed. I added some salt and a little bit more cheese thinking that would help. It didn’t. Maybe adding more garlic would help. I would not recommend this recipe.”

“This was good but not as good as I was hoping based on reviews.I followed the recipe very closely, the only difference was adding an extra tablespoon of parmesan.My husband was a bit disappointed because he loves alfredo dishes (the full fat kind).I give this recipe an Afor simplicity, having ingredients on hand, and easy to follow directions for a new cook.The taste only gets about a B-.I ended up throwing some extra parmesan and some mozzerella into my dinner bowl and microwaving it for 30 seconds to get some extra cheesiness/flavor.The recipe is a keeper though.”

“sorry to leave a low rating, we just didn’t think this was very good.”

“I tried this recipe for the first time.I was definitely impressed.We only drink skim milk so I used that.I especially heeded the direction to make this recipe slowly and even using skim milk it became nice and thick.Next time I try this I do want to add salt, more parmesan and more garlic.My husband loves alfredo sauce so this is a great alternative, that as many others said, did not sit in our stomachs like a lump!It only made enough for us two, so if you are serving more people, you might want to double or triple the ingredients.”

“I just made this and it was ridiculously good. I would never guess it was low fat if I hadn’t cooked it myself. I added a little more garlic and parmesan, used lemon pepper and a dash of hot sauce and served it over linguine and shrimp topped with fresh basil. Thank you so much for posting this. I love alfredo sauce and I usually don’t care about fat content, but i hate feeling like I ate a bag of rocks and like i need a nap after I eat. Right now I just feel satisfied.”

“This was really good and easy to make. I followed the recipe as written other then I went a bit heavier with the parmesan cheese. I also used 2% milk instead of 1% as that is what I buy. We all enjoyed this. I used this in Recipe #239830”

“We started out with every intention of making this low-fat. Then we bought some goat’s milk to make cheese and found that it was ultra-pasteurized and couldn’t be used to make cheese. So we used it for this recipe and, while it was not low-fat, it was DELICIOUS!!! We used this in a lobster lasagna recipe that was just fabulous. Thanks so much for posting this. I’ll never buy bottled alfredo sauce again!”

“I absolutely love this sauce!!!!! I have used this many times already. My favorite way is as a pizza sauce, with chicken breast and spinach as toppings! My family couldn’t get enough! Thank you for this amazing sauce.”

“Very good sauce! I avoid alfredo sauce because it’s so unhealthy and I never feel good after eating it. I thought I would give this a try and it turned out rich and creamy without it leaving me feeling weighed down. Looking forward to trying it to top spaghetti squash. Thanks for sharing the recipe.”

“I’ve made this twice now. The first time, I let the milk mixture thicken too much, which made the “sauce” pretty floury and almost, stiff, for lack of a better word. This time, with that experience to work on, I barely let the milk sit at all before adding the cheese. (This could have something to do with the fact that I’m cooking on a gas stove.) Now that I know how to do it right, this recipe is really easy, simple, and tasty. Thank you!”

“For a lighter version of alfredo sauce, this was good.I used 2% milk and about twice the butter and flour.I just added milk sporadically every few minutes as the sauce thickened while I was preparing the rest of the meal.A cream-based alfredo often tastes too rich.This was a nice alternative.”

“Great base, what i use as usual aside from heavy whipping cream vs milk, i didn’t even know what i was making originally was reduced fat?? I always use milk if i have no heavy whipping cream, although I was kind of saddened because the milk for some reason made the sauce sweet, even following the recipe to the T. Even after adding, salt, pepper, more salt, onion powder, garlic, more garlic, AND lemon juice it has no bite at all, not the usual twang you get from Parmesan. An I personally could not taste even the slightest hint of Parmesan from the original recipe so the 3 tbsp. Turned into more like 1 cup of grated cheese x_X??”

“Made this for my kids in a pinch and I loved it. Made serving size 4 for three smalls kids and me.”

“I’m amazed at how much this tastes like recipes with heavy cream!Highly recommend!”

“I made this and itwas fantastic and perfect for my Baked pasta.”

“I thought this recipe was great.Super easy.I added a little more cheese, garlic and salt as suggested.As a base recipe I thought it was great!Way less fat than traditional alfredo.I needed to double it as one batch doesn’t make much.One review said that it was grainy.They must not have used fresh parmesan.It was very creamy.”

“Outstanding! I added salt, but otherwise followed the recipe exactly. Easy to make with ingredients I always have on hand!”