Chewin'

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April 2007

Reduced Fat Garlic Alfredo Sauce

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Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Makes:	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Ingredients:
Margarine or butter	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Flour	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Minced garlic	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Skim milk	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Reduced fat cream cheese, cut in chunks	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Grated Parmesan and Romano cheese	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Black pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.

Assembly Directions:

Melt margarine in a medium sauce pan over medium heat. Add garlic and sauté for 1 minute. Stir in flour to form a paste. Slowly whisk in milk. Continue whisking until the mixture thickens. This should take about 5 to 7 minutes. You can preheat the milk in the microwave to speed up the process. Add cream cheese, Parmesan and Romano cheese, and pepper. Continue stirring until the cheeses are completely melted.

Freezing Directions:

Cool sauce. Place in freezer bag or rigid container. Seal, label and freeze.

Serving Directions:

Thaw completely. To reheat, place in a sauce pan and heat on medium-low heat until heated through. Do not boil.

Nutritional Info: 

Per Serving: 72 Calories; 4g Fat (54.0% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 139mg Sodium. 

Exchanges: 1/2 Lean Meat; 1/2 Fat.

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