Low Fat Low Calorie Buttery Sauce Recipes

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

LOW FAT LOW CALORIE BUTTERY SAUCE

Steps:

• Whisk milk and cornstarch in a small saucepan and heat gently until steaming.
• Add butter sprinkles, bring to a boil, stirring constantly, and cook for a few minutes.
• Add salt to taste.

HEALTHY RECIPE FOR ALFREDO SAUCE

Steps:

• In a large saucepan, melt the butter over medium-low heat.
• Whisk in the flour, and cook whisking often until the mixture browns. About 5 minutes.
• Add the milk and garlic, and whisk together.
• Cook for about 20 minutes, stirring often.
• Once the sauce coats the spoon, remove the garlic clove and discard.
• Mix in the parmesan cheese and serve over pasta, chicken, even on homemade pizza.

SKINNY ALFREDO SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
• Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

LOW-FAT WHITE SAUCE

Steps:

• In a heavy medium saucepan, whisk flour to remove any lumps.
• Gradually add 1 cup milk whisking until smooth.
• Add remaining 2 cups of milk and nutmeg.
• Cook over medium heat, whisking constantly, about 10 minutes, until mixture thickens and boils.
• Remove from heat.
• Whisk a little of the mixture into the egg substitute.
• Add egg substitute, Parmesan and butter to the white sauce mixture, whisking constantly.
• Season to taste.
• Can be made ahead, covered and refrigerated.
• Reheat before using.

LOW-FAT WHITE SAUCE

Steps:

• Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)