After playing around with a lite Alfredo sauce for years, I finally came up with this version. I use it to top fettuccine, to make Seafood Florentine, or as a dipping sauce for fresh Italian or French bread.
½ cup water
4 garlic cloves, finely crushed or 2 tsp garlic from a jar
2/3 cup cold fat free evaporated milk
2 tbsp all-purpose flour
3 tbsp grated Parmesan or Romano cheese
salt and pepper to taste
pinch of nutmeg
Mix the flour and the cold fat free evaporated milk. Stir or shake until flour is dissolved.
In a sauce pan, bring water to a boil and add crushed garlic. Add flour and evap. Milk mixture and stir. Keep stirring as the temperature comes back to a near boil and the mixture starts to thicken. Turn heat off and add the cheese, salt, pepper and a pinch of nutmeg. Stir until cheese melts and serve.