BYAlfredo sauce is one of those things that I usually only splurge on in restaurants. Its simple combination of cream, butter, and cheese is downright magical, but also downright indulgent! I always worried that creating a healthier alfredo sauce recipe wouldn’t do the original justice but I’ve found a great combination of ingredients that maintains that creamy luxurious experience and cuts fat and calories big time. This isn’t a recipe who’s purpose is copycat with different ingredients (like this other version of a cream sauce, using cauliflower- also super delicious.) . This recipe still uses real cheese, and real butter, just way less of it and some clever additions to make up the difference. This healthy, low-fat alfredo sauce is one of the most popular recipes on our site. It’s been here for almost 10 years now (originally shared in August of 2008) and I finally got around to updating the photos, and even adding a video for you!
The great thing about this recipe is that it’s made from simple ingredients that you probably already have at home.
It’s also made in under 10 minutes so if you keep this stuff around it’s great for last-minute meals. And if you really don’t care TOO much about calories, go ahead and make it with whole milk. It’s still going to be waaay lighter than using cream, and it tastes extra delicious.
This recipe starts in the blender. You’ll combine some light cream cheese (which adds creaminess and also adds body to the sauce), milk (anything from nonfat to whole milk works, I really like 1-2%), and a little bit of flour (which helps thicken the sauce). Blend it up until it’s smooth.
Meanwhile you’ll melt just a couple pats of butter in a pan with some minced garlic. Your blender mixture gets poured right into that pan.
After it simmers for just a few minutes to thicken, you’ll add the cheese.
Now let’s talk about Parmesan. You can make this recipe with fresh grated parmesan or even the crumbled kind in the bottle. They turn out just a bit different in texture, but honestly either one works. I almost always have both on hand so I tend to do half and half. Just experiment and see what you like.
You’ll take your pan off the heat and then mix that in until it’s melted.
Your sauce will continue to thicken a bit once it’s removed from the heat so I like to set it aside for at least a few minutes before serving it.
I use this on so many different things. Pasta, obviously. But it’s also really great as a sauce on pizza, or a dip for breadsticks, or even drizzled over vegetables.
This particular dish you’re looking at is one that I put together for our new Fit & Fast Meal Plans! It’s a great example of the family-friendly focus of the recipes in these plans. We’ve taken well loved dishes and just lightened them up for more wholesome family meal planning.
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Guiltless Alfredo Sauce
Ingredients:
2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
This stuff is so good. I love it!
Wendy- lol about Noal. Funny how food makes boys so happy!
Good question about the serving size, I always forget to include things like that.
When I use this to just make one big mixed-up pot of pasta, meat, veggies, etc. One batch of sauce makes enough to cover pasta serving 8, 1 Cup servings. If you like pasta more saucy, then it would be more like 6 servings.
Hopefully that helps I guess it depends on how much you use and what you’re putting it on, and also what you consider a serving size (if it’s a main dish, or a side dish, etc.)
Also, I should note, that when I make pizzas, I make a half-batch which covers 2 medium pizzas just perfect.
I wanted this recipe a while back and I couldn’t find it so I am so happy you put it up here! I love it most on your bbq pizzas… mmmmmm 😀
I’ve never made alfredo sauce because I knew how unhealthy it was. So, now I actually have no idea if I even like it or not… but I’m pretty sure Noal does. Happy birthday to him! BTW, he loves you Sara, any one who motivates me to cook is a goddess in his eyes.
One question: how many servings does this recipe make, realistically.
We decided to have Gnochi’s for lunch and I decided I wanted to make this because I’m not a huge fan of the store bought one we have in the fridge. This is so yummy!
Mmm, I love alfredo sauce on pizza, but I will have to try this sauce with your oh-so-yummy breadsticks that we love. Mmm, that’s making me hungry!
I love pasta primavera, which I haven’t made in ages because of the cream. I’ll have to make it next week with this sauce!
I’m actually not the biggest fan of alfredo sauce, but part of that is that it always makes me feel sick afterwards because it’s so fatty and heavy, so I DEFINITELY need to give this a shot! Clark would love it. Sam (shockingly) does not like creamy pasta sauces.
I "hide" vegetables in my alfredo sauce. I cube & cook chicken, and then I add cooked baby carrots, green beans, and olives (okay, olives aren't veggies). Then I mix in alfredo sauce and pour over noodles. My kids can hardly tell they are eating vegetables because they like alfredo sauce so much. And with this alfredo sauce recipe, I can eat even more because it is guiltless 🙂
I love alfredo/garlic anything so I can’t wait to try this. I especially love it on pizza, breadsticks and pasta. I know, real original, but really yummy!