83 Reviews of Reduced Fat Alfredo Sauce

From: Kiss*My*Tiara

On Mar 6, 2003

I lost my low fat Alfredo recipe and was glad to have seen this one! Sooo much better than mine! This recipe doubled very easily. You can't tell at all that it's low fat! Unbelievable! The only thing it needed was salt. I served this over chicken and Penne with spinach.

From: Anu

On Nov 26, 2001

Absolutely marvellous! Like Dorothy, I've stayed away from Alfredo sauces because they're usually so heavy. I used this recipe as a side with a German Pasta dish, and it was great! The only problem I had was: Since I'd scaled it down to 1 serving (there's always a limit to how much you can scale a recipe!) and was probably too "patient" while cooking, the sauce turned out a bit too thick and I had to "loosen" it up a bit with some extra milk. But I'm definitely going to try this one again... it's a sure winner!

From: AKillian24

On Jan 23, 2008

Yumm! I used skim milk, but was really, really patient in letting the sauce thicken before I added the parmesan and remaining ingredients so my sauce was thick. There was a hint of sweetness to this sauce (more so than a regular alfredo) but a dash of salt and some white pepper balanced it out perfectly.

From: Amy S

On Sep 11, 2003

Love it!!!! I used evaporated skim milk for the milk which gave it the thicker texture, but still LF. Is very good and have made it several times. Also very kid friendly.

From: Chris from Kansas

On Oct 24, 2005

Very thick and creamy! I was really pleased with the consistency of this sauce and can think of all kinds of things I can make with it including using it for white pizza. Next time I will add a little more garlic and some salt.

From: Christine Harrison

On Jan 22, 2003

Fabulous recipe!! I used 2% milk, a lot of freshly ground pepper and my secret ingredient of a pinch of freshly ground nutmeg! In addition, I made it a main course by baking 8oz. of chicken breast with salt and pepper and a TBP of oil in a covered baking dish for about 20 min. at 400 degrees, and adding it to the dish. My husband is very particular and alfredo sauce is one of his favorites. He loved it!!! Will definitely repeat this meal.

From: Langosta39

On Jun 20, 2002

Needed some real spicing up, I added Oregano to taste and quite a bit of salt, but it really brought out the flavor. I doubled the batch and put in some egg noodles and 1.5lbs of chicken breast which I cooked in some olive oil and garlic. Pretty good.

From: Derf

On Oct 5, 2001

This is good !! Love Alfredo but it is usually so heavy in calories. I put it over linguine and added some chopped black olives on top, also sprinkled some more parmesan on top. Used 2% milk, didn't have 1%. A very good supper, thank-you Jellybean, it will be a repeat!! Dorothy

From: Wendy13

On Oct 8, 2003

Thanks for this low-fat version. I decided to review this again as I have made it three times now and it has seemed to get better each time. It is also thickening up for me now too so I guess I just needed to get the hang of it. I put the sauce on chicken and tortellini the first time, just linguini the second time and last night put it on whole wheat linguini with chicken and veggies mixed in. Everyone here has really enjoyed these meals.

From: Janet in Atlanta

On Dec 2, 2003

Outstanding! I added salt,Italian seasoning, cooked shrimp, sun-dried tomatoes, cooked sliced mushrooms, chopped sweet red peppers (from a jar) and broccoli (would have preferred spinach, but was out of it.) Served over whole wheat spiral pasta. My husband loved it and so did I. I used to use the canned Ragu low-fat Alfredo, but tried this recipe when I ran out of it. I won't go back! Made a double batch so I could freeze half.