CREAMY ALFREDO SAUCE WITH ROASTED PEPPERS
2 tablespoons butter
1/2 cup heavy cream
3/4 cup freshly grated parmesan cheese, 3 ounces
1/4 cup roasted red bell peppers, julienned, about 2 1/2 ounces
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
Pepper, to taste
In a small saucepan, melt the butter on medium-high heat. Add the cream, parmesan and some pepper. Whisk until the cheese melts. Stir in the peppers, parsley, garlic powder and pepper. Serve at once.
Makes 4 servings or about 18 tablespoons
Does not reheat well and do not freeze
Per Serving: 256 Calories; 23g Fat; 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
This is the version that I made to go over my broiled fish. I thought it was pretty good but a bit salty and grainy. My husband thought it was fine and had two helpings. Hopefully using real Parmigiano Reggiano will solve the graininess problem because this is a nice, quick sauce. Click the photo to see a close-up.
Here is the original recipe that I based this sauce on:
WILL'S CREAMY ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
3/4 cup freshly grated parmesan cheese, 3 ounces *
Pepper, to taste
In a small saucepan, melt the butter on medium-high heat. Add the cream, parmesan and some pepper. Whisk until the cheese melts. Serve at once.
Makes 4 servings or about 10 tablespoons
* I don't recommend using the parmesan that comes in a can. It will be too salty and it doesn't melt very well. I used DiGiorno pre-shredded parmesan and had a little trouble getting it to melt. It was also a little grainy. Next time I will try some real Parmigiano Reggiano cheese for a smoother sauce.
Per Serving: 250 Calories; 23g Fat; 9g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
This recipe is from Dr. Will Clower's "The French Don't Diet" book.