I mean, that still looks amazing, but I like an alfredo that really coats the pasta. When I added pasta, it looked like this: Notice how it’s kinda watery around the edges? The first time I made it, I was tempted to keep thickening it because it seemed a bit too thin. Don’t be tempted to dump everything in all at once, otherwise it might clump up. Make sure you add the cheese in slowly, whisking until melted. The shelf-stable, green-container stuff won’t have nearly as much flavor. And make sure it’s the kind that you buy in a container in the refrigerated cheese section. But, just in case:įirst of all, buy grated cheese, not shredded. I’m sure I’m making this more complicated than it needs to be the recipe really is incredibly easy. Skim milk could work, too, but it might increase the points/cals. Not the kind on the can–the kind that you find refrigerated near the almond milk. If you have a nut allergy, you could try to use coconut milk instead. It’s very low in points/cals and has a mild flavor. Why Almond Milk?Īlmond milk is one of my favorite ingredients to use when making creamy dishes. I’ll try my best to give you detailed instructions, though. The technique is really important to get the right consistency, so you may need to try it out once or twice before you really get it perfected. My Skinny Alfredo Sauce only takes about 10 minutes total and is super easy once you get the hang of it. I finally got it right! This sauce is EVERYTHING. Well, my friends, I’m so pleased to share with you my own version that is pretty much years in the making. I’m pretty sure I’ve tried every “Light” or “Skinny” version of Alfredo sauce that the internet has to offer. Plus, the ingredient list on those bottles can be pretty scary. I would need to doctor them up with other things, like I do with my Shrimp and Penne in Pink Sauce. Although some are okay, most of them don’t really have much flavor to me. One serving clocks in at around 35-50 SmartPoints, depending on the restaurant, and has over 2,000 calories. But once I started back on WW and thought more about my health, I realized that I couldn’t justify eating it as much anymore. If I’m being real, I would order it for most of my adult life, too. As a kid, I would order it just about any time my family went to a restaurant. To me, there are few dishes that are as comforting as Fettuccine Alfredo. Be sure to edit the recipe with any ingredients that you use that are different.A skinny take on Alfredo Sauce that tastes just as rich and creamy as the original. You’ll first need to sign into your WW account and then the recipe builder will upload. Serve over low point pasta, whole wheat pasta, spaghetti squash or zucchini noodles.Ĭlick the link below to go to the recipe builder.If the mixture is too thick, add more milk as needed season with salt and pepper, to taste. Stir in cheeses until melted, about 1-2 minutes.Stir in half and half and garlic powder until slightly thickened, about 1 minute.Gradually whisk in milk until incorporated, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Melt butter in a saucepan over medium heat. 2 Tbsp Land O’ Lakes light butter made with canola oil® or light butter.
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