Alfredo Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Makers of LACTAID® Brand Products
Made with lactose-free milk and cheese and seasoned with garlic and chicken broth, this lactose-free alfredo sauce recipe has all the cheesy creaminess you crave with none of the discomfort. Plus, once you nail down how to make it you can use it for a lactose-free twist on your favorite fettuccini or chicken alfredo recipes.
2 tablespoons olive oil
1 cup chicken broth
2 tablespoons butter
1 cup parmesan cheese (Parmigiano Reggiano)
1 tablespoon chopped garlic
Preheat oven to 350 degrees F. Lightly grease six 3 ½-inch muffin cups or line with large paper bake cups. Set aside.
In a medium bowl stir together flour, ¾ cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
In a small bowl combine eggs, LACTAID® Reduced Fat 2% Lactose-Free Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into prepared muffin cups, filling each about ⅔ full. If desired, sprinkle with coarse sugar.
Bake in a 350 degree F oven about 30 minutes or until golden.
Cool in muffin cups on wire rack 5 minutes.
Remove from muffin cups; serve warm.
LACTAID® Lactose-Free Whole Milk
LACTAID® Lactose-Free Vanilla Ice Cream
Recipe by LACTAID® Brand
@LACTAID