1 8oz. Block of light Cream Cheese
1 Can of light Chicken Broth
1 Cup shredded Parmesan Cheese
Garlic Powder to taste
Bring Chicken broth to medium heat (not boiling.)
Add Parmesan and let it melt.
Add cream cheese
Stir until all is dissolved and texture is smooth and consistent.
Add Garlic powder to taste.
Note. Take your time melting the Parmesan into the broth before adding other ingredients. Otherwise it can turn out kind of gritty. Still tastes great, but just not as smooth.
Also, we never make it light, but you could. Maybe one day we will.
5 comments:
i LOVE that this is light. and like you daniel, i can't wait to try this with linda's lasagna. do you use freshly grated parmesan, or just the stuff in the green can?
Kraft makes this new fresh stuff. That's what I've been using. It melts better than the green can. It's a block that comes with it's own grinder. It's pretty good and still not as expensive as buying the specialty block from the fancy cheese section. You'll find it right next to the green can stuff usualy in the cold section of the store. The green can stuff will work just the same. Maybe just a tiny bit gritty.
I am totally going to try this recipe. It looks so easy and delish!
WOW, this was really, really good! our whole family LOVED it - ben wanted to eat it all.
some things we did slightly different: we did use the light cream cheese, we didn't have garlic salt and so i added 2 minced garlic cloves (and needed no additional salt; i would always do minced garlic - more fresh!), and i whisked in a little bit of flour to thicken it up a bit.
YUM. i wonder if fat-free cream cheese would work? i know the consistency is different (runnier), but maybe by adding flour it would compensate? i might have to try that next time.
ben and i thought this would be a great dish to serve guests - by adding chicken and sauteed mushrooms to the sauce to make it a little fancier.
okay, enough. go and make some.
Hey, where'd you get that recipe???
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