Sometimes I wake up, get bright ideas, try them and hope for the best. Today I woke up with a craving for pasta. I should have been using last night's fish with grits for a meal today, but the penne was calling my name.
Lower Fat/Calorie Alfredo Sauce
3 tablespoons Smart Balance or Promise Buttery Spread
8 fluid ounces fat-free half and half
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup Eggbeaters with egg yolk
- Melt buttery spread in a saucepan over medium heat.
- Add half and half, stirring constantly.
- Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese.
- Stir constantly until melted, then mix in Eggbeaters.
- Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
I added freshly diced tomatoes and chopped parsley on my plate. Shredded chicken seemed to be popular in the house this morning too.
Apparently, Eggbeaters has a new product out with egg yolk in it. It tastes just like the original. Fettucine noodles, of course, are classic, but egg noodles, penne, orecchiette, (conchglie) shells, or rotini might work well too.
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About Me
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.
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3 comments:
Have you also found that if you allow the fat-free (or low-fat) half & half to come to a boil, it separates? I love the stuff, but you have to be really careful and watch it with an eagle-eye while it cooks. Worth it, though, for the creaminess without the fat of the "real" stuff!
~Vicci
Yes! I think it's the high water content that makes it separate.
Hi niki--I think i'm going to learn alot from your blog---Thanks
AnnT.
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