Low Fat- Low Cal Alfredo Sauce

1. Melt butter in sauce pan on stove top with medium heat.

2. Gradually whisk in flour.

3. This will create a yellow paste.

4. Gradually add milk, whisking until incorporated and no lumps are present.

5. Continue to whisk until hot.

6. Let sauce simmer 3-5 minutes.

7. Once you notice the sauce has thickened.

8. Add Parmesan slowly, again whisking until incorporated.

9. Add crushed garlic and pepper.

10. Cook for 2 minutes or until cheese is melted.

11. Remove from heat.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	9.7449 g
Protein	8.2529 g
Carbohydrates	28.9967 g
Energy	232.6577 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0698 g
Water	169.4359 g
Aspartic acid	0.324 g
Calcium, Ca	490.0027 mg
Lutein + zeaxanthin	3.0585 g
Fiber, total dietary	2.5563 g
Vitamin E, added	5.058 mg
Carotene, beta	3.2225 g
Niacin	1.3258 mg
Vitamin A, RAE	118.0052 g
Arginine	0.4668 g
Riboflavin	0.4063 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0177 g
Glutamic acid	0.7347 g
Sodium, Na	240.091 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0427 g
Total lipid (fat)	9.7449 g
Manganese, Mn	0.5166 mg
Fructose	0.0013 g
Proline	0.1604 g
Fatty acids, total saturated 16:0	0.8137 g
Fatty acids, total saturated 8:0	0.0062 g
Sucrose	0.0001 g
Choline, total	4.6274 mg
Sugars, total	11.4436 g
Serine	0.1839 g
Fatty acids, total saturated 10:0	0.0129 g
Fatty acids, total saturated 18:0	0.368 g
Vitamin B-6	0.1171 mg
Selenium, Se	6.4269 g
Ash	2.094 g
Vitamin D	75.6 IU
Fatty acids, total saturated 18:1 undifferentiated	3.9715 g
Pantothenic acid	0.2259 mg
Phenylalanine	0.1806 g
Copper, Cu	0.3041 mg
Betaine	0.0512 mg
Thiamin	0.2442 mg
Retinol	117.3 g
Methionine	0.1051 g
Iron, Fe	1.5545 mg
Carbohydrate, by difference	28.9967 g
Phosphorus, P	212.07 mg
Folate, total	19.5767 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 4:0	0.0162 g
Lycopene	0.115 g
Alanine	0.1796 g
Cholesterol	2 mg
Valine	0.1948 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.5251 g
Glycine	0.2175 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0692 g
Zinc, Zn	2.2483 mg
Isoleucine	0.1472 g
Fatty acids, total saturated 12:0	0.0145 g
Fatty acids, total polyunsaturated	3.599 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0018 g
Leucine	0.2672 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	402.9472 IU
Folate, DFE	19.5767 g
Tryptophan	0.0677 g
Vitamin C, total ascorbic acid	0.8736 mg
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0097 g
Tyrosine	0.148 g
Vitamin B-12	2.36 g
Vitamin K (phylloquinone)	1.0289 g
Fatty acids, total saturated	1.3679 g
Histidine	0.0974 g
Vitamin B-12, added	2.25 g
Fatty acids, total monounsaturated	4.0367 g
Threonine	0.1373 g
Folate, food	19.5767 g
Vitamin D (D2 + D3)	1.8 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	5.0811 mg
Magnesium, Mg	36.1394 mg
Lysine	0.1151 g
Potassium, K	238.4747 mg
Cystine	0.0672 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Garlic	1 teaspoon	4.172	0.9257	0.014
Parmesan cheese	2 tablespoons	37	4	0.5
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
flour	1 tablespoon	36.1425	7.9128	0.1402
almond milk	0.75 cup	68.4	11.862	1.872