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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- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger and food critic based in Winston-Salem. She writes and bites about local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks (niksnacksonline.com) and her bimonthly Casual Dining column in the Greensboro News & Record. On the weekends, she is a tour guide Taste Carolina Gourmet Food Tours. Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she resides in Winston-Salem and a proud member of the International Association of Culinary Professionals, Winston-Salem Jaycees and Girl Scouts of the USA.
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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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