Tuesday, January 24, 2012


     Alfredo is one of those comforting things that makes me feel good just by thinking about it!  Laden with rich creamy sauce over pasta...what could be better!   The guilt of eating such a sinfully delicious dish over rides my excitement enough that it pushed me to come up with a healthier version of the sauce, with still alot of flavor.  We enjoy this with whole wheat pasta, chicken or shrimp and broccoli.

  • 1 1/2 cups fat free chicken broth
  • 1/2 cup low fat buttermilk
  • 1/2 cup fat free cottage cheese
  • 2 tbsp corn starch
  • 2 tbsp skim milk
  • 3 tbsp grated Parmesan cheese
  • 1/2 tsp pepper

     In a small sauce pan heat the chicken broth on medium.  In the blender puree the cottage cheese with the buttermilk.  Pour mixture into a small bowl and temper with a tbsp of broth at a time whisking vigorously after each addition, until you have added 4 tbsp.  Turn broth to medium low and slowly drizzle in the cheese mixture into the broth whisking vigorously for 3 to 4 minutes to keep it from curdling.  Turn heat to low , Mix milk and cornstarch together until smooth, slowly add to cheese/broth mixture and whisk until it starts to thicken, adding only what you need.  Turn off heat and whisk in Parmesan cheese and black pepper.  Serve with your favorite ingredients.  Serves 4

1 comment:

  1. I looooove alfredo sauce so it's great to see this healthier version! I've never thought to put cottage cheese in there.