Light Alfredo Sauce

2 cup low-fat milk
1/3 cup (3 oz) low-fat cream cheese
2 Tablespoon flour (can use whole wheat flour)
1 teaspoon kosher salt
1 Tablespoon butter
1-2 garlic cloves, optional
3/4 to 1 cup grated Parmesan cheese

1. Blend milk, cream cheese, flour, and salt in a blender until smooth.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Saute garlic for about 30 seconds.
3. Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a boil and thickens. Remove the pan from the heat.
4. Stir cheese in and cover. Let stand for at least 10 minutes or longer to thicken.

Note: Can be frozen in quart-size freezer bags. Thaw frozen sauce completely and reheat leftovers adding 1 tablespoon milk or water to thin.

Source: http://momonamission.me/

Try #1 - December 30, 2011
This was very yummy! Another crowd pleaser. I sauteed some mushrooms at the beginning with the garlic and butter. After the sauce had thickened, I added broccoli and ham, and tossed it with spaghetti. Delicious! I made a little over 1/2 a pound of pasta, and there was about half of the sauce leftover for another meal.

Try #3? - September 5, 2012
Note: This sauce makes enough for about 1 lb of pasta.