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Ever since Karen Danielson appeared on that TV cooking show, she has been inundated with requests for her low-fat Alfredo Sauce. 

Those that have tried it have given it a five star rating.  So here it is.

Heart-Healthy Alfredo Sauce

3 Cups non-fat chicken broth
1 Cup skimmed evaporated milk
1 Cup yogurt cheese (see recipe)
5 Tbsp. cornstarch
1 Cup freshly grated Parmesan cheese (Note)
salt and black pepper, to taste

Combine chicken broth and milk in sauce pan and cook over medium heat, stirring frequently.  Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste.  Add a little skim milk, if necessary, to make mixing easier. 

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.

 (Karen:) I created this recipe in 1992.  Ragu has since some up with an Alfredo sauce in a jar that is really good.  Both the regular and light versions are available.  They are not quite as low fat as this sauce, but they are available and quick when you want to go that route.

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.


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