Greek Yogurt Alfredo Sauce

Ingredients

• 28g butter (220kcal)

• 12g garlic paste (20kcal)

• Salt

• Pepper

• Italian Seasoning (I actually use Spiceology Greek Freak, which works well; you could also just use oregano)

• 145g nonfat Greek yogurt (85kcal)

• 84g part-skim mozzarella cheese (240kcal)

• Pasta of choice (the sauce will cover 4-6 servings)

• 1/2 cup pasta water (you'll only use half that, but it's good to have back up)

Instructions

1. Boil a pot of water with a generous sprinkle of salt, and add pasta to the water once it's boiling. Let the pasta cook for 8-12 minutes.

2. While the pasta is cooking, melt the butter in a pan, and add garlic paste, salt, pepper, and spices until the garlic gets a little brown.

3. Turn off the heat from the pan, remove the pan, and stir in Green yogurt (removing pan from heat helps prevent curldled yogurt).

4. Set the pan back on the warm burner and stir in cheese until it is well combined and starts melting.

5. Remove a 1/2 cup of water from your boiling pasta, and add half of it to the sauce, stirring it in until everything looks creamy and smooth. If the sauce doesn't quite look like a sauce, add a little more pasta water and keep stirring.

6. Drain pasta and add it to the sauce while it's warm (this helps the sauce spread). Mix in vegetables, meat, and extra spices if desired. :)

Nutrition Summary (just the sauce, no pasta)

Full Recipe: 565kcal, 39g protein, 9g carb, 42g fat

Per Serving (4 servings): 140kcal, 10g protein, 2g carb, 10g fat

For an even lower calorie sauce, you can swap the 28g of butter for 28g of I Can't Believe It's Not Butter Light — 105kcal/serving with 10g of protein, and 415kcal for the whole batch.