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
adapted from The Gracious Pantry
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.
This post has been linked to:
and What's on the Menu Wednesday at Dining with Debbie
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Well, that's genius! It looks so rich...what an awesome trick using cottage cheese...YUM! Thanks so much for sharing with Two for Tuesdays this week (don't forget to add a link back so others can share in the REAL food love)!! =)
ReplyDeletei love alfredo but haven't had it since i realized how unhealthy it is...perhaps if i took up marathon running! this recipe looks fabulous...how clever to use cottage cheese...i am a huge cc fan...
ReplyDeletethanks for linking up to Tuesday Night Supper Club!
I love cottage cheese but rarely cook with it - this is a great way to use it! thanks for linking to Two for Tuesdays!
ReplyDeleteI'm not a cottage cheese fan by itself but like this, I'll bet I'd love it! Thanks for the recipe!
ReplyDeleteDaphne, welcome to the two for tuesday recipe blog hop! I grabbed your rss feed and am following your blog! I too love alfredo sauce and I was SO relieved when I started exploring real food to know that raw butter and cream were good for you! I don't eat alfredo often, but my kids love it and your recipe looks very cool! :) Alex@amoderatelife
ReplyDeleteI have never been a big alfredo fan, mainly because of the high amount of fat. However, using cottage cheese brings new possibilities! Great recipe!
ReplyDeleteI don't feel an ounce of guilt, especially when it comes to eating lovely whole traditional fats, especially in a yummy alfredo! Thank you for linking up with Two for Tuesday.
ReplyDeleteHi Daphne, would love it if you would consider sharing this post or another of your insightful blog posts at Monday Mania. Hope to see you there!
ReplyDeletenever tried cooking with cottage cheese. But I do like it. And im sure it will taste good on that. Thanks for the great recipe.
ReplyDelete