I’ve seen lots of alfredo sauce recipes that look absolutely delicious.  And like a death trap.  This one is delicious, but minus the death trap!  And it’s super easy.  I also found this on Our Best Bites.  Just like everything else I’ve been making!

2 c low-fat milk
3 oz (1/3 c) low-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 c shredded parmesan cheese

Add the milk, cream cheese, flour and salt to a blender.  Process until smooth.

In a non-stick pan, melt butter on med-high heat and add garlic.  Saute for about 30 seconds.
Add milk mixture to the pan.  Stir constantly for about 3 or 4 minutes or until it just comes to a simmer.  Keep stirring and let it cook a few minutes more.  When it’s thickened and beautiful, remove from heat.  Add the cheese, stir, and cover immediately.  Let stand for at least 10 minutes before using.  It will continue to thicken.

Refrigerate leftover sauce.  Add a little milk when reheating since it will be nearly solid.

*I had some whole milk, so I used that instead of the low-fat.  So yummy!  And still a lot healthier than cream.