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Creamy and tangy, Alfredo sauce is just comfort food for your soul. Now your soul AND your heart can enjoy it with this healthy version!
Alfredo
2015-06-10 20:13:13
Serves 2
Creamy and tangy, Alfredo sauce is just comfort food for your soul. Now your soul AND your heart can enjoy it with this healthy version!
Cook Time
10 min
Ingredients
- 1 1/2 c 2% cottage cheese
- 1/2 c Parmesan, shredded
- 1 t garlic powder (If you aren't a garlic lover, start with LESS. You can always add more.)
- 1/4 t loosely packed lemon zest (Optional, but just do it. Seriously.)
- 4 T lowfat milk
- sea or Pink Himalayan salt to taste
- fresh black pepper to taste
- parsley to garnish
Instructions
- Add all ingredients, except parsley, to a small saucepan over super low heat. Heat, stirring constantly, until warmed through and cheese has melted. You're not trying to melt the cottage cheese; just the Parm.
- Carefully transfer to blender.
- Blend smooth.
- Pour over your favorite pasta. Garnish with parsley, black pepper and sea salt, if desired.
- Put in your belly.
- *** Edit: I've gotten feedback from some readers that their sauce is separating. This occurs when high heat is applied to dairy. Please be sure to use low heat! 🙂 Alternatively, you can use a double boiler to heat your sauce, OR you can blend the ingredients first and just heat momentarily after it's fully-blended. Repeat after me: "low heat low heat low heat" ***
21 Day Fix (per 1 cup serving)
- 1 red
- 1 blue
Great Tip
- Need more protein? Add chicken or shrimp to your dish!
From Forks to Fitness https://fromforkstofitness.com/
This looks so good!!
Could this all be done in the Vitamix since it heats up when blending long enough?
I think so, Alyssa. You might want to do a double batch, so it heats up a bit slower. If you heat dairy too quickly, it can separate and get funky. My Vita gets pretty darn hot on soup mode!
Hiw would you count this? TIA
Hey there! The container counts are at the very bottom of the recipe. Enjoy! 🙂
The count is 1 red and 1 blue for just the sauce right? What about noodles? would that add a 1 yellow???
Yeah, the recipe and counts are just for the Alfredo itself. Be sure to count whatever else you add like noodles (yellow), chicken or shrimp (red), broccoli (green), etc.
Just made this and it was delicious with zoodles!! It did get watery and slightly chunky as it cooled; is that because I used too high heat? Thanks for the great recipes!!
Yeah, could be from the heat. Depending on the fat content of your yogurt, the heat can affect it differently. If you’d like, you can use a double boiler to warm it, but that’s an extra step I try to avoid, if possible.
This was sooooooooooooooo good!
Yay, so glad, Nicole!
Love, love your website!!
Thank you, Shonda!
When you made this dish did you put it over 1 yellow of pasta? Just curious if I hoard my yellows and have 2 yellows of pasta and some broccoli if 1 serving of the sauce would be enough.
I have a question can the sauce be refrigerated then warmed up again????
Sure thing, Oneida. We have it for dinner and pack leftovers for our lunches the next day.
Can greek yogurt be used to make this too? I use greek yogurt for mac and cheese and for other pasta but I am not sure how much I would use. Any ideas? Thanks!
i can sub ricotta cheese right?
I’ve never tried that, Sally! Give it a shot and let me know?
Did you ever try ricotta?
Hey Jean!
Is this recipe in your Ebook?
Hey, Candice! No, it’s not. The ebook recipes are exclusive to the books. I don’t publish those recipes publicly.
I see you talk about yogurt in the comments, but don’t see it in the list of ingredients… Am I missing something? Also, can you substitute Unsweetened Rice or Almond milk for the 2% milk? Thanks! Can’t wait to give this a shot!
No, just a brain fart. 🙂 I meant cottage cheese. Typed the wrong dairy! Yepper, you can sub in any milk of your loving.
What if you don’t have the fresh parmesan just the grated kind in the green jar? 🙂
I made your Alfredo sauce and while it tasted great, it got all thick and chunky and the cheese became stringy and coagulated together … what in the world did I do wrong?
Same thing happened to me. Have no idea what I did wrong 🙁
Too high of heat causes dairy to separate. Keep it super low! 🙂
How much overall does this make?
Anyone try this with ricotta before?
Hello…i can’t get cottage cheese where I live…do you think ricotta chesse would work as a substitute. ..thanks
Hi Jean! Can this freeze and thaw and reheat well? I would like to make multiple batches
Kristy, I have yet to do it, but I asked around this week and a few people said YES! 🙂 They reheat on the stove on low and it’s great.
I made this last night and am wondering if you truly mean 1-2 teaspoons of garlic powder. I used 2, because I do love garlic, but this was far too overpowering and left me with heartburn. .5-1 teaspoon of garlic powder would be sufficient or perhaps a less concentrated version, like minced garlic.
Yes, 1 – 2 t garlic. Of course, it’s totally up to you and what you love. You’re the first complaint about it, so palates totally vary.
Made this last night, even my 11 year old grandson loved it. And he’s picky. My daughter turned me on to it, she loved it. Said it was even better at day 2, so I’m looking forward to leftovers today. I ate it over cooked broccoli slaw (everybody else had real pasta). Will be making it again for sure. Simple, fast, and good. Works for me.
Aw, that’s so awesome, Pam!! Thanks for stopping by to leave a note!
Just made this. Was great, but a little strong on the garlic, like someone else said. Will def make again, but a little less garlic. Thank you!
So do we wait till the cottage cheese and Parmesan cheese is melted or just the Parmesan? How long does it take, awhile? I don’t know if I’m over or under cooking it or too high heat. I made it tonight and it almost turned back into cottage cheese 😕
I used my immersion blender and it worked well! Could you use fresh garlic instead of powder? How much would anyone think?
Any objection to pureeing the cottage cheese before adding the parm & cooking it?
I haven’t tried that, but I know quite a few others that have and it works!
I have to agree that LOW HEAT is the key to making this fantastic! I made it a year ago on very low heat and it was absolutely perfect! I decided to try it again today, was in a rush and used medium heat, and it was absolutely disgusting lol! The taste was great but it clumped all up. I could kick myself for ruining this awesome recipe! 😉
I love this recipe so much. I didn’t have lemon so I used lemon pepper seasoning and it worked great! Thank you Jean!!!
So happy to hear this! Thanks for the feedback, Heather!
This is the best I’ve ever tried hands down! Never had any problems with making it/storing or eating it 😉
Aww, wonderful to hear! Thank you!
How many servings does this make?
Makes two servings (it’s at the very top of the recipe, hiding!).