Ingredients
1 cup skimmed milk
1/2 cup lowfat cottage cheese
1 tbsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 cup parmesan cheese
Directions
Place all ingredients in a blender or food processor and blend until
smooth. Pour mixture into a small saucepan and cook over medium heat
until heated through and smooth, stirring occasionally. Serve with
hot, cooked fettucini. Makes 4 serving.
Servings: 4 servings
Alfredo Sauce (Lowfat) Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Fat; Sauce
The History of Recipes
Experts have proved the existence of recipes back into the distant past, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these ancient recipes were just very basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the cooks of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and dill. As our culinary historical trip moves on a few more years there are some books dating from the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that appears on menues today, but instead descriptions of the types of meals eaten by the rich people of the time. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new foods and tastes led to an increase in books on cookery, some of which are kept safe in academic collections. Over the following few hundred years, the powerful families of Wesstern Europe strove to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing popular recipes of the day. By the advent of the 1900s, cook books were starting to become popular due to increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Alfredo Sauce (Lowfat) recipe.
