Alfredo sauce
can be made healthier.
Making a "low-fat" Alfredo sauce may seem like a contradiction in terms. An Alfredo sauce is one of the richest sauces in the culinary world. A typical serving contains 75 grams of fat, with 47 of those grams being saturated fat. One solution is to substitute other products for the butter and cream. Parmesan is one of the lower-fat cheeses and a little goes a long way in terms of adding flavor and body to the sauce.
Instructions
1. Make some yogurt cheese the day before you plan to serve the Alfredo sauce. Line a colander with four layers of cheesecloth. Add 1 quart of non-fat plain yogurt to the colander. Set the colander over a bowl and place it in the refrigerator overnight. The excess water will drain into the bowl and the yogurt will have the consistency of a soft cream cheese.
2. Remove the yogurt cheese from the colander. Put it in a container and store in the refrigerator until you are ready to make the sauce.
3. Add the non-fat chicken broth and fat-free evaporated milk to a saucepan. Stir to combine over medium heat. Keep the heat under the mixture as you prepare the next step. Turn the heat down if the mixture starts to boil.
4. Place 1 cup yogurt cheese and the cornstarch in a bowl. Mix well to form a paste. If necessary, add a few drops of skim milk to make it easier to mix.
5. Scoop out ½ cup of the warm broth and milk mixture. Slowly mix it into the yogurt cheese. This will "temper" the yogurt cheese so that it won't separate when the entire amount is added to the hot broth and milk.
6. Add the yogurt cheese to the broth and milk in the saucepan. Whisk well. Keep whisking until the mixture has thickened. Do not allow the mixture to boil; otherwise, it will separate.
7. Add the freshly grated Parmesan and stir until it has completed melted and is incorporated into the mixture. Add salt and pepper to taste.
Tags: yogurt cheese, Alfredo sauce, broth milk, milk saucepan