Title: Alfredo Sauce
Categories: Sauce Lowfat Pasta
Yield: 1 Servings

2	c	Nonfat cottage cheese
3	tb	Parmesan cheese, grated
2	tb	Butter buds(
1/2	c	Evaporated skim milk
1/2	ts	Chicken bouillon, or chicken flavored
1/2	ts	Dried basil
1/4	ts	Ground black pepper
1	ds	Ground red pepper
1	tb	Flour, optional
	dr	Olive oil, optional
		Sauteed mushrooms and onions, optional

Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated.

[NOTES:

1) We buy freshly-grated Parmesan (NOT lowfat parm!) at the grocery and keep it in the fridge. The flavor is a lot stronger, and a little bit goes a lot farther, than the dry stuff in the green can.

2) butter-flavored granules: Butter Buds, Molly McButter, etc.; find these in the spice section of the supermarket. We buy both the packets that make 1/2 cup of liquid butter each, and the little plastic shaker bottle. That way we can make liquid butter in more bulk, but still have an easy way to sprinkle on foods or use in small quantities.

3) evaporated skim milk: Carnation brand has "Lite" in cursive script on the can. or use powdered nonfat milk and mix it double-strength, or use skim milk and gently reduce it by half.] By David Rhodes on May 8, 1997

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