Reviews & Comments

I made this dish last night and was pretty disappointed. I followed the directions but the sauce never seemed to "thicken and boil" like it was supposed to. It did boil and tasted okay but the texture was runny with cheesey chunks. Maybe I didn't make it at the correct temperature or maybe something was wrong with my ingredients, but I won't be making this recipe again.

Everyone I feed this to loves it. It's great for Weight Watchers too because each serving is only 6 pts!

I have a couple of comments on the "healthiness" of this dish. Even though there are 12 grams of fat in a serving, that's considerably lower than the non-healthy original version. Using lower-fat milk would work (as someone mentioned) - I use half skim milk and half evaporated skim milk to keep the richness and lower the fat. I also use half the butter. Yes, I do use butter. Someone in an earlier review wanted to know if using something else, like margarine would be better. Something like Smart Balance or I Can't Believe It's Not Butter might work but please don't use margarine. Margarine is LOADED with trans-fats which, not only raises your bad cholesterol levels but lowers your good cholesterol. A double whammy. So, it's important to keep this dish a "special occasion" food even though it's "healthified".

I tried this recipe with low fat ricotta instead of cream cheese. I didn't have any red pepper so I added some extra black pepper. The one other difference was that I used 2% milk instead of whole. I was really pleased with the results. The texture was a little weird but that is to be expected for a lower fat alfredo sauce. It had much more flavor than the low fat options you can buy at the store. It wasn't bland or too rich. I would certainly recommend.