Tinfoil Chef

Low Fat. Thats a couple of words that for a long time I’ve associated with food that’s had a big chunk of the taste taken out of it along with the fat. However this does not always have to be the case. For example, this Low-Fat Alfredo Sauce is one that I’ll wager you’d need to have it checked out by a clinical laboratory service in order to determine it’s true nature.

If all you went by was the taste, I’ve no doubt that most people wouldn’t be able to tell the difference between the low fat version and the traditional version.

Combine a cup and a half of Low-Fat Cottage Cheese and 3 Tablespoons of Low-Fat Milk in a blender or food processor and blend until it’s smooth.

In a 2 quart saucepan saute about half of a Red Sweet Pepper (chopped) and a minced clove of garlic in a tablespoon of margarine until it’s softened.

Then reduce the heat and add the milk mixture and about 1/8 teaspoon each of salt and pepper. Cook until it’s heated through without boiling it.

To serve: toss it with about 8 ounces of hot fettuccine or linguine that’s been cooked and drained. Sprinkle with a bit of grated parmesan cheese and maybe a bit of fresh chopped basil and you’ve got four main dish servings of Alfredo that you’ll never be able to tell it’s “low fat”

Technorati Tags: low+fat, diet, alfredo+sauce, pasta, linguine, fettuccine, recipe

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