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 Posted By: Upennmama 
Jul 24  # 6 of 11
I have made a light version. It's not anywhere near as good, but it's good, IMO. I make a roux (do you know how to do that?) and then add 2 cups of milk. Then I let that thicken and add 4 oz of reduced fat cream cheese. Then I add a few handfuls of parmesan cheese and black pepper. This is really good with some gorgonzola, too.
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 Posted By: r8rpwr 
Jul 24  # 7 of 11
I've made a roux before, but I guess this is not a typical Cajun roux (since those are dark and Alfredo sauce is white). You just combine the butter/oil and flour without cooking it till it has color?

Mmmmm, gorgonzola. That would taste REALLY good.
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 Posted By: Upennmama 
Jul 25  # 8 of 11
I melt the butter, stir in flour, and cook until just slightly thickened and all mixed, maybe 2 minutes? Not until dark, no. Then you add the milk (2 cups) and keep cooking until it's thick, bring it to a boil and then down to a simmer. Add the cream cheese and p. cheese and remove from heat. :)
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 Posted By: TexasRose 
Aug 7  # 9 of 11
I can't do Alfredo sauce either. I guess I'll keep trying. I've got to get the hang of it one of these days.
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 Posted By: KAYLINDA 
Aug 27  # 10 of 11
Here is my recipe. You can mix this up cold as long as the butter is softened or melted, then heat in the microwave as much as you need at a time. If anyone needs a larger recipe...I'd be glad to share.

ALFREDO SAUCE

MIX TOGETHER:
1/2 POUND( 2 STICKS) SOFTENED MARGARINE OR BUTTER
2 1/2 CUPS SOUR CREAM
1 CUP PARMESAN
2 TABLESPOONS PARSLEY FLAKES
HEAT AND STIR UNTIL SMOOTH
THIN WITH WATER TO DESIRED CONSISTENCY

I apologize for the "caps" this was a copy and paste from our site.
Let me know if you like it!

Kaylinda