The Original Recipe:
I have combined recipes over time to create this yummy lower fat alfredo sauce.
1 can fat free evaporated milk (or low fat half and half)
2 tbls. flour
3 tbls. butter (I used low fat margerine)
1 clove garlic, minced
1/4 cup cooking sherry (optional)
salt and pepper to taste
1 1/2 cup parmasean regiano cheese
Melt butter and garlic in saute pan to melt butter, stirring the garlic around. Add flour and stir to combine. Slowly add milk, whisking until smooth, add wine. Bring to a slow bubbling boil and whisk until thickened. Add cheese and stir to combine. Serve overtop any pasta dishes that requires a yummy white alfredo sauce!