Alfredo Sauce Made With Greek Yogurt

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Garlicky Greek Yogurt Alfredo Sauce

Fettuccini Alfredo with Chicken and mushrooms- Scratch Recipe using Greek yogurt

There are a few foods that are banished from every dieters personal menu Alfredo sauce being one of them. The thick, creamy restaurant staple is usually loaded with butter, cream and cheese. While incredibly delicious, it can pack up to 900 calories in just one cup!

Even if youre not dieting, this deliciously simple substitute hits the spot when youre craving a creamy pasta. Its perfect with whole wheat noodles as a healthy weeknight meal, or on top of a protein for a more special occasion. Its so easy to make and so much healthier for you, youll say so long to that old heavy cream sauce, and youll never look back!

Greek Yogurt Marinated Chicken

Total time: 2 hours 25 minutes .

Once mentioning the main dish made with Greek yogurt, you shouldnt miss out on Greek Yogurt Marinated Chicken as it is a wise choice for a cook. Chicken, its pivotal ingredient, boasts a significant nutritional value for this simple recipe.

Moreover, the marinade plays an important role in the success of this dish. Its a nice combination of bitter and pungent garlic, paprika, creamy yogurt, and lemon juice with a citrus flavor.

You can grill your chicken after marinating it for about 2 hours, but I recommend you place it in the fridge overnight because this will help your dish get the optimum flavor. Your grilled chicken tastes delicious and juicy with a hot and comforting scent.

Is making Greek Yogurt Marinated Chicken as easy as I told you? Check here for the answer!

Ideas For Using Alfredo Sauce

Alfredo sauce goes great over pasta, and so many other things, too, like:

  • Stuffed pasta like tortellini or ravioli.
  • Cooked veggies like broccoli or cauliflower.
  • As a base for pizza instead of pizza sauce.
  • As a sauce in casseroles.
  • Use it warm as a dip for chips.
  • Add it to Italian soups to make it more creamy and rich.
  • Top off baked potatoes with some of the garlicky sauce.
  • Add it as a sauce in lasagne instead of marinara.

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Potato Salad With Yogurt

Total time: 30 minutes.

Are you a mayo lover and do you always use this ingredient for your dressing? This recipe will make you forget the role of mayo in your kitchen. Instead of using mayo to enhance the taste of the salad, you will use Greek yogurt for a creamier and tangier result.

Besides yogurt, this recipe appears to contain a few ingredients, such as potatoes, which are packed with lots of health benefits, cucumbers, and celery with a mild and earthy flavor.

This moist-textured delight is worth including in your next fun gathering, picnics, or even parties. Dont waste this luscious delicacy!

Ingredients In Alfredo Sauce

Greek Yogurt Alfredo Sauce

The ingredients for this sauce are Greek yogurt, plenty of cheese either Pecorino Romano or Parmesan cheese, a little olive oil, plenty of garlic, plus a tiny bit of butter to make the sauce even creamier. And don’t forget to season with plenty of freshly ground pepper as it’s a must over pasta dishes and especially this one!

Best Pasta To Use:

A flat type of pasta like Fettuccine, Tagliatelle, Pappardelle, or Greek Hilopites. Flat pasta is ideal for this recipe as it holds sauce better. And the texture of this dish is creamy and not so much al dente where spaghetti or penne goes better.

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Ingredients For Greek Yogurt Alfredo Sauce

Oil for this recipe we are using extra virgin


Milk we are using skim

Broth you can use veggie or chicken broth, measurements are the same for both

Greek Yogurt Our favorite is FAGE Total Plain Greek Yogurt! Be sure you allow some time for it to come to room temperature before using

Garlic Mince fresh garlic cloves or use store-bought when in a pinch. You can also swap this for garlic powder, as the flavor will be slightly different.

Cheese Grab some freshly grated Parmesan, the cheesy the better right?

Spices: Italian seasoning, black pepper, and salt.

Alfredo Sauce Made With Lactose Free Greek Yogurt

Recreate rich, creamy alfredo sauce at home so that its just right for you. The best part about this pasta alfredo sauce recipe is that you can dial back the lactose! Using FAGE BestSelf Lactose Free yogurt as the base results in a deliciously dreamy, creamy sauce.! The texture is silky-smooth, and its not too thick or heavy so youll be able to have a good sized portion and not feel overstuffed.


1 cup vegetable or chicken broth

½ cup unsweetened milk or lactose free milk of choice

½ cup FAGE BestSelf Plain

1 cup shredded Parmesan cheese

Cooked pasta, for serving

¼ cup fresh parsley leaves, roughly chopped

Crushed red pepper flakes


  • Melt the butter in a large saucepan over medium heat.
  • Once melted, add in the garlic and cook until lightly toasted and fragrant, about 1-2 minutes.
  • Stir in the flour until coated and no large clumps remain.
  • Slowly pour in the chicken stock, whisking constantly, until smooth. Bring the mixture to a boil over medium heat and let boil for about 1 minute.
  • Reduce the heat to low and whisk in the Greek yogurt and milk until smooth. Slowly add the cheese in batches, whisking to combine.
  • Continue cooking over low heat, whisking constantly, until everything is well combined and smooth and the sauce is slightly thickened. Make sure the mixture does not boil or the cheese will curdle.
  • Stir in the lemon zest, ½ tsp salt, and a few grinds of black pepper.
  • Read Also: Shrimp Alfredo Using Ragu Alfredo Sauce

    How To Make Greek Yogurt Veggie Dip

    Making this dip is as easy as measuring and stirring. Spoon the Greek yogurt into a bowl. Then mix in the herbs, vinegar, and seasonings until everything is nice and combined.

    I think its important to sample the dip and tweak the ingredients to your liking as you go. You may need to add a little more salt here or a little extra dill there. However, there are two things to keep in mind:

  • The flavors in this Greek yogurt veggie dip will develop as it chills. Even if it seems a little blah when you first mix it up, its going to become more flavorful after a few hours, once herbs and seasonings meld with the Greek yogurt. So be careful not to go overboard with any particular ingredient!
  • If you do add a bit too much of something, you cant really remove the excess. All you can do is stir in additional Greek yogurt to try to balance the flavors. So when tweaking an ingredient, its wise to add a tiny bit at a timethen mix and taste before adding more.
  • As indicated above, its very important to chill this dip before serving. So take that extra time into account if youre making it ahead of time as a snack or for party. This recipe simply wont have as much flavor immediately after you make it. The flavor needs a chance to develop as the dip hangs out in the fridge!

    And if you find that your Greek Yogurt Dip is too thick once you pull it out of the fridge, you can always thin it out with a little milk until it reaches your desired dip consistency.

    How To Make Tzatziki

    Greek Yogurt Whole Grain Chicken Alfredo | Delish No Yolks

    Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing .

    Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs , garlic, lemon juice and salt. Its a refreshing chilled sauce, dip or spread.

    I traveled to Greece last fall and ordered tzatziki at every restaurant. Im serious. I enjoyed tzatziki with every single meal, even breakfast. This recipe tastes just like authentic tzatziki.

    I tend to associate tzatziki with Greek food, but youll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms.

    Tzatziki is often served with grilled meats and gyros, but I cant think of a grilled or roasted vegetable it wouldnt play nicely with. You can also serve up some tzatziki with your next appetizer spread. Lets make some already!

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    Best Tips For Making Tzatziki Sauce

    Make sure your grated cucumber is well-drained. If you have time, you can drain it in cheesecloth or a fine mesh sieve overnight. I prefer the sieve as you can use it over and over. If you need one of these, snag it on Amazon from one of the two links below:

    • Sieve
    • Cheesecloth

    If youre in a rush, you can use your hands to squeeze the liquid out of the cucumber.

    The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste.

    For best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining.

    Add the dill at the last minute so it doesnt overwhelm the rest of the flavors.

    Also, if you are looking for a vegan tzatziki sauce or a dairy free tzatziki sauce, then just use coconut milk yogurt instead of Greek yogurt.

    This is so tangy and delicious perfect spread over some warm bread!

    I also love to eat this sauce with raw veggies as a healthy snack option. Theres lots of protein in the yogurt, so it keeps me full for ages.

    Read more: how to make spaghetti sauce without meat | Family Cuisine

    I also love to use it as a spread for sandwiches, especially the kind that are made in a pita. These vegan pita sandwiches would be amazing with some tzatziki sauce spread inside!

    While youre at it, why not plan a fun little dinner party with a menu of Greek Mezes? Id start with this Potato Skordalia, Classic Greek Salad, and Greek Feta and Red Pepper Dip.

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    To Serve

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    How Is Greek Yogurt Different From Regular Yogurt

    Greek yogurt and regular yogurt are made from the same ingredients, however, the straining process is different for Greek Yogurt. The whey is strained which is why it is thicker in consistency and has a more tart flavor.

    Regular yogurt is still full of nutrients, but if you are comparing the two Greek Yogurt has far more protein. FAGE Total Plain 2% has 20g of protein in just 7oz, so you can totally skip on the meat with this alfredo sauce!

    Falafel Burgers With Creamy Yogurt Sauce

    Greek Yogurt Alfredo Sauce

    Now 20 years into motherhood, I can reflect back and see what an amazing ride its beenand a hard one, too. As a new mom, I was so exhausted I would fantasize about building a padded room full of child-safe toys so I could sleep on the floor while the kids played. Having three girls under the age of six was sometimes so demanding, I wanted to lock myself in that padded room. Alone.

    One thing that wasnt hard for me, though, was the fertility part of the equation. Pregnancy and childbirth werent exactly a breeze, but getting myself in the family way was. In the years since then Ive gained enormous empathy for couples who struggle with infertility. Like most of us, Ive heard too many stories to count of miscarriages, failed IVFs, and unsuccessful attempts at adoption. Among the most heartbreaking and hopeful, though, was the story food blogger Sonja Overhiser shared over dinner when we met last spring.

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    Baked Falafel With Yogurt Tahini Sauce

    makes ~30 falafel in ~45 minutes


    1lb dried chickpeas, soaked overnight 1 small onion, coarsely chopped3 garlic cloves, coarsely chopped1 lemon, juiced


    for the falafelSoak chickpeas overnight with enough water to cover of water by about 3. Theyll double in size.

    Note: Do NOT used canned chickpeas/garbanzos for falafel. Theyve absorbed too much moisture from cooking to create the texture necessary for falafel. Youll end up with hot baked hummus.

    Drain and rinse the chickpeas. Place them in a food processor along with onion, garlic, lemon juice, parsley, cilantro, cumin, turmeric, cayenne pepper, salt, cinnamon and cardamom. Pulse until the mixture is a course meal. Scrape down the sides as necessary. The mixture should hold together when formed into a ball. If its still loose, add olive oil and pulse again. I added 2 tbsp of olive oil to the mixture and pulsed about 30 seconds before the mixture held together. If your mixture is still too loose, try adding a couple tablespoons of flour or an egg to help bind the mixture.

    Cover and chill the mixture for 1-2 hours. Once chilled, stir the baking powder dissolved in 1 tablespoon of water into the mixture. With slightly damp hands, form about 2 tbps of the falafel into balls about 2 wide.

    Choose Your Own Falafel Adventure Time: baked or fried?

    for baked falafel

    for the yogurt tahini sauce

    Combine all ingredients. Add salt and pepper to taste.

    assemble pita

    Prep Time:

    How Long Does It Stay Good

    The sauce should stay good in your refrigerator for 5-7 days and the flavor will intensify as it refrigerates. For that reason, I used minced garlic from a jar rather than fresh. I find that fresh garlic leaves me with the most unbearable breath for a good 24 hrs no matter how many times I brush and gargle with mouthwash. Garlic from a jar is a little more subtle.

    Nutritional values are estimates only. See our full nutrition disclaimer here.The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.

    I was pleasantly surprised to find cucumbers on sale 7 for $1 at our produce market today so that really brought the price of this sauce down. Unfortunately, they are only this cheap for a short time during the summer.

    Dont let the rest of the cucumber go to waste. Slice it up for dipping into the Tzatziki, layering on sandwiches and salads or as a garnish!

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    Healthy Gluten Free Alfredo Sauce

    Top your pasta with this healthier alfredo sauce! This Healthy Gluten Free Alfredo Sauce recipe is lower in fat and calories and higher in protein than traditional alfredo sauce, and its low carb

    The other day one of my students asked me to re-create one of her husbands favorite foods: Alfredo Sauce. She wanted me to develop a lower calorie and healthy alfredo sauce recipe that her whole family could enjoy. I gladly accepted the challenge and created this recipe.

    I usually dont create dairy-based recipes, but since she asked and my husband could taste-test, I gave it a shot. Since I couldnt eat this sauce , I experimented on my husband and he loved it! You could even make this into a dip by reducing the milk and adding some other spices/seasonings!

    I served this sauce over with sautéed onion and zucchini and Al Fresco Chicken Italian Sausage over whole wheat thin spaghetti and a sprinkle of Parmesan cheese on top.

    I love the Al Fresco Chicken sausages: I have tried the Italian and the Buffalo style and they both are delicious, have natural ingredients, and are lower in calories and fat than many poultry sausages . Plus, they are more affordable than some of the other natural gourmet sausages out there.

    This sauce is thick and tasty! You can adjust the thickness by adding more milk if you want it a bit thinner. Play around with the spices: you can add some basil, oregano, and thyme if you want more Italian herb flavors.

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    Zero Cholesterol Fettuccine Alfredo Sauce

    KELOLAND Living: Greek yogurt alfredo sauce

    But for real you guys, I this sauce in so many ways. It really does still taste like the creamy, silky Alfredo sauce that I knew and loved, but this is sooooo much better for you, and the cows, and the environment. Its a win-win for everyone!

    The base of our sauce is made with cashews, not cheese and cream, that means that it doesn’t have a hint of cholesterol.

    Cashews are incredibly healthy. They have a lower fat content than most nuts and they’re made up of heart healthy monounsaturated fats. They’re also high in copper and magnesium, which are important for energy and bone healthy.

    If you want to read more about the health benefits of cashews, .

    Ive been wanting to create a vegan dairy free fettuccine Alfredo for a while, and I finally found the time to do it. Boy am I happy I tried, cuz this stuff is the best!

    It was really hard for me not to eat the sauce by the spoonful as I taste tested it until I got it exactly right.

    I added a little lemon, then a touch more some salt, then a pinch more a bit of nutritional yeast flakes, until I got it just right.

    Now, I get to share the results with you!!

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