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.

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.

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.

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.

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