One of my favorite pasta dishes is chicken or shrimp alfredo. It is rich and creamy and full of fat and calories. I've been working on my own recipe for a healthy version of this dish but haven't quite mastered it yet.
When I came across this recipe on
The Gracious Gourmet I didn't believe it could work. There was no way it could be this easy and delicious. The secret to Tiffany's recipe is cottage cheese. Yes, cottage cheese. To tell the truth I had never tried cottage cheese until this past week. The texture of it has always turned me off. I have a feeling there are a lot of people that feel the same way. I was brave and tried it. Believe it or not, it is really good. It tastes like little bits of cheese in tangy cream. I'm going to have to do some more research to find out how it is good for you. It doesn't really taste like it should be.
This sauce couldn't be any easier. It turns out to be thick and rich and it's a very good option if you are watching your wasteline.
This made a lot of sauce so you may want to half the recipe. Now, I just need to come up with another use for the leftovers.
Almost Guilt-Free Alfredo Sauce
Ingredients:
2 16 oz containers of lowfat cottage cheese
1 cup grated parmesan cheese
1 tsp garlic
1 tsp dried basil
1 tsp dried rosemary
1/4 lowfat milk
Directions:
Combine all ingredients in a saucepan. Heat until the mixture warms and bubbles for about 5 minutes. Transfer the warm mixture to a blender or food processor. Process until the mixture becomes smooth. Add a little more milk if it is too thick. Pour back into the pan and heat until hot and bubbly. Add salt and pepper to taste. Pour over cooked pasta. Add some grilled chicken and steamed broccoli if desired.
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What's on the Menu Wednesday at Dining with Debbie
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