Guiltless Alfredo Sauce
2 cups low-fat milk (I used 1%)
1/3 cup (3 oz.) low-fat cream cheese
2 Tbl flour
1 tsp kosher salt (I used regular salt)
1 Tbl butter
3 garlic cloves, minced (I used 1/2 tsp garlic powder, but I'll go down to 1/4 tsp next time)
1 cup freshly grated Parmesan cheese***
In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.
In a large, nonstick pan, melt butter on medium-high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
Add the milk mixture to the pan. Stir constantly for 3-4 minutes, or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
Allow the sauce to stach for at least 10 minutes before using. It will continue to thicken upon standing.
Serve immediately. Refrigerate leftovers for upt to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.