CREAMY ALFREDO SAUCE
8 ounces cream cheese, softened
3/4 cup heavy cream
2 ounces freshly grated parmesan cheese, 1/2 cup
1/4 teaspoon pepper
1/2 teaspoon garlic powder
Salt, to taste
Pinch fresh parsley, minced, optional
In a medium saucepan or nonstick skillet, heat the cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Serve over chicken, vegetables or other dishes.
Makes about 6 servings
Do not freeze
Per Serving: 279 Calories; 27g Fat; 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per Batch: 1674 Calories; 162g Fat; 45g Protein; 15g Carbohydrate; trace Dietary Fiber; 15g Net Carbs
Quite awhile ago I tried another alfredo sauce recipe and wasn't pleased with the results. I'm happy to say that this one is very easy to make and seems almost fool-proof. It even reheats well in the microwave. I think this would be wonderful with some sauteed mushrooms in it. I've included the total carb count in case you'd like to use this for a recipe that serves more or less than six.
UPDATE: After refrigerating, the sauce will become extremely thick. Don't be tempted to thin it down. After reheating in the microwave, it will be back to a nice consistency.
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