Ingredients :

Butter

Garlic powder

Milk or water (I used fat free half & half)

Athina 0% Fat Greek yogurt

Shredded parmesan cheese

Salt and pepper

Dried or fresh parsley

Cooked pasta noodles

Method :

1. In a medium saucepan, first melt the butter over medium heat. Then stir in the garlic powder, then add milk or water and stir again. Take it off the heat and allow it to cool for about 2-3 minutes, then whisk in the Greek yogurt a little bit at a time until it’s fully incorporated.
2. Next, add the parmesan cheese into the sauce and stir until that’s all melted and the sauce if smooth and creamy. (If it needs to be heated up a bit for all the cheese to melt, it’s okay to put the pan back on the stove on low until it’s all melted.)
3. Add salt and pepper to taste and add on top of your favorite cooked pasta noodles. That’s really all there is to it!

HOW DO YOU STORE GREEK YOGURT ALFREDO SAUCE?

As I mentioned, I like to keep a jar of this sauce in the fridge just in case an alfredo craving hits. I store mine in an airtight jar, but any airtight container will do. The sauce will thicken as it sits in the fridge, but you can add a tablespoon of water or milk and microwave it to heat/thin it back out before pouring over pasta.