A skinny take on Alfredo Sauce that tastes just as rich and creamy as the original. Super easy to make, and gluten free!
To me, there are few dishes that are as comforting as Fettuccine Alfredo. As a kid, I would order it just about any time my family went to a restaurant. If I’m being real, I would order it for most of my adult life, too. 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. One serving clocks in at around 35-50 SmartPoints, depending on the restaurant, and has over 2,000 calories. That’s just INSANE.
I even tried bottled sauces. Although some are okay, most of them don’t really have much flavor to me. I would need to doctor them up with other things, like I do with my Shrimp and Penne in Pink Sauce. Plus, the ingredient list on those bottles can be pretty scary.
Then, I tried making my own sauce. I’m pretty sure I’ve tried every “Light” or “Skinny” version of Alfredo sauce that the internet has to offer. None of them did it for me.
Well, my friends, I’m so pleased to share with you my own version that is pretty much years in the making. I finally got it right! This sauce is EVERYTHING.
How to make the best skinny alfredo
My Skinny Alfredo Sauce only takes about 10 minutes total and is super easy once you get the hang of it. 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. I’ll try my best to give you detailed instructions, though.
Why Almond Milk?
Almond milk is one of my favorite ingredients to use when making creamy dishes. It’s very low in points/cals and has a mild flavor. If you have a nut allergy, you could try to use coconut milk instead. Not the kind on the can–the kind that you find refrigerated near the almond milk. Skim milk could work, too, but it might increase the points/cals.
Some important tips
I’m sure I’m making this more complicated than it needs to be; the recipe really is incredibly easy. But, just in case:
First of all, buy grated cheese, not shredded. I find that it melts better. And make sure it’s the kind that you buy in a container in the refrigerated cheese section. The shelf-stable, green-container stuff won’t have nearly as much flavor.
Make sure you add the cheese in slowly, whisking until melted. Don’t be tempted to dump everything in all at once, otherwise it might clump up.
The first time I made it, I was tempted to keep thickening it because it seemed a bit too thin. When I added pasta, it looked like this:
I mean, that still looks amazing, but I like an alfredo that really coats the pasta. Just be a little patient. Let the pasta cook in the sauce a bit on low heat, and it will all come together. Like this:
Or, if you want to use the sauce for something else, like as a pizza sauce or to top some cooked veggies, let it cool for about 5 minutes. The sauce will thicken quite a bit when it sits off heat for a little while.
My favorite ways to Use the sauce for a low-ish point Meal
Chicken and Broccoli Fettuccine Alfredo. Combine 1 cup cooked whole wheat or high protein fettuccine (5 SP) with 1/3 cup of sauce (3 SP), 1/2 cup cooked chicken breast (0 SP), and 1/2 cup cooked broccoli (0 SP).
White Pizza. Use it as a sauce to top my Lightened-Up Pizza Crust.
Casseroles. Use this as as a substitute for canned condensed soup in your favorite creamy casserole recipe.
Steak or Salmon sauce. Top your protein with some of the Alfredo for a decadent meal.
Dip. Sounds weird, I know! But even cold Alfredo is delicious. Use it as a dip for veggies or pretzels.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Print Recipe
5 from 21 votes
Skinny Alfredo Sauce
A skinny take on Alfredo Sauce that tastes just as rich and creamy and the original. Super easy to make, and gluten free!
1/2cupgrated parmesan cheeseuse the kind in the refrigerated section rather than the green-bottle stuff.
1/2tspkosher salt
1/2tspgarlic powder
cracked black pepper to taste
Instructions
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.
Notes
Click hereto determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically).
WW Green, Blue, and Purple SmartPoints:
2 tbsp = 1 SP
1/4 cup = 2 SP
1/3 cup = 3 SP
1/2 cup = 4 SP
Nutrition Facts are based off of a 1/4 cup serving
Instead of thickening that sauce, try using less cream and more cheese. To thin out your Alfredo sauce, you can add: 1> Heavy Cream or Milk: Gradually mix in more cream or whole milk to achieve your desired consistency. 2> Broth: Chicken or vegetable broth can add flavor while thinning the sauce.
Ordering a plate of it at a restaurant will probably cost you about 1,500 calories and more than two days' worth of saturated fat. A typical Alfredo sauce is simple to make: Just combine large amounts of heavy cream, butter and Parmesan cheese with a couple of spices.
There are dozens of variations of fettuccine Alfredo out there. You could sprinkle in fresh herbs and lemon zest or juice to cut the richness of the cream. You could also top servings with cooked shrimp or chicken for some protein, or toss in a vegetable like cooked asparagus!
You will get a creamier texture and a bolder flavor. If you want, you can also add some romano cheese to balance the nutty taste of the other dairy ingredients. Chicken broth: another way to improve a jar of Alfredo sauce and give it a rich flavor.
Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.
Arrowroot Powder: Make a slurry of half water, half arrowroot powder and stir until smooth. Whisk in no more than 1 tablespoon of the mixture into 2 cups of simmering sauce; stir and simmer for 2 minutes. Check the thickness and repeat as needed.
"Alfredo sauce is made with both butter and cheese, offering a lot of saturated fat, as well as white flour," Jones says. "While this sauce can be eaten and enjoyed every so often, including it regularly may contribute to a higher risk of high blood cholesterol, especially in those with genetic links," she explains.
One cup of marinara sauce contains only about 70 calories, while the same amount of white sauce can contain up to 500 calories or more. The former is also a good source of vitamin C and lycopene, which is an antioxidant that may help reduce the risk of certain types of cancer.
If you're looking to spruce up your fettuccine alfredo, there are plenty of tasty options to consider. You might want to try adding grilled chicken, sautéed shrimp, or even some crispy bacon to give your dish a flavorful kick. Fresh herbs like basil, parsley, or thyme can also add a burst of flavor.
Dress up a dull jar of Alfredo with a drizzle of infused oil. Infused oils are olive oils that have been mixed with fresh ingredients and allowed to marinate together to create an aromatic oil. Fresh herbs are commonly infused in olive oil, and garlic and spicy chilies also work well.
Yum, Alfredo sauce is so versatile! I love adding a pinch of nutmeg for warmth, some garlic powder for a kick, and fresh cracked black pepper for extra flavor.A sprinkle of Parmesan cheese and a bit of Italian seasoning can also elevate it.
Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.
To thicken the Alfredo sauce, simply add more cheese at the end until you achieve the consistency you want. Stir in the extra cheese a little at a time instead of adding a lot at once. You can always add more, but you can't remove it once it's been added to the sauce.
To thicken the Alfredo sauce, simply add more cheese at the end until you achieve the consistency you want. Stir in the extra cheese a little at a time instead of adding a lot at once. You can always add more, but you can't remove it once it's been added to the sauce.
You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.
Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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