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Print this Recipe    Alfredo 32

Light alfredo sauce

1 c skim milk
1 tbs. flour
3 cloves garlic, minced
1/4 small onion, finely chopped
1 tbs butter or margerine
8 oz sour cream
1/4 c grated parmesan cheese (or to taste)
2 tbs dried herbs (as above)

Heat butter in heavy sauce pan over medium-low heat. Sautee onion
and garlic until onion is translucent. Add flour and stir constantly
for 20-30 seconds. Slowly add skim milk. Wisk if lumps develop.
Reduce heat so it doesn't simmer. Add herbs. Slowly at cheese.
When cheese is melted, simmer for a few seconds to thicken then
remove from heat. When sauce has slightly cooled, stir in sour
cream. (if you do use the non-fat, I suggest letting it get almost
to room temperature before adding. It breakes up easier than the
regular sour cream. Also, the strained yogurt would probably hold
up well). Toss with your favorite pasta.

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