Karen Danielson appeared on
that TV cooking show, she has been inundated
with requests for her low-fat Alfredo Sauce.
Heart-Healthy Alfredo Sauce
Remove about 1/2 cup of the milk and broth mixture and combine with the yogurt cheese, tempering the yogurt cheese so it does not separate when adding to the hot milk and broth. Add the tempered yogurt cheese to the remainder of the broth and milk in the saucepan and whisk in well. Cook, whisking constantly, just until thick and bubbly. Do not boil, or the sauce will separate.
Stir in the 1 cup of freshly grated Parmesan cheese and stir until melted and smooth. Add salt and black pepper to taste.
For a complete main meal dish, add
your favorite cooked vegetables, chicken or seafood (or a combination of all three)
and serve over linguine or any pasta of your choice.
Note: I always try to use freshly grated Parmesan cheese whenever possible. It melts very well and the taste is far superior to the canned variety. If the canned variety is all you have on hand, go ahead and use it. The sauce will still taste good, but it will not be as smooth and creamy.