O.K. I know that most people say the Walden Farms Alfredo Sauce is no good, but, with a little imagination and some spices, I don't think it was so bad. I used it with the Shirataki noodles and shrimp. Next time, I will lower my shrimp and add some parmesan cheese to the sauce. I added garlic. You can fix this up.

Try it for yourself. One thing that I have found from reading the boards is just how different everyone's taste is. Medifast food that I simply hate, some love and visa versa...

Check out QuirkyIQ's recipe collection. There's a reciple in there about using the cream broccoli to make white sauce...

The creamy soups are the first thing that comes to mind, but other potential ideas.....

Ground up shirataki noodles (they actually sell a powdered form of them at miraclenoodle.com, but I haven't tried it) might work as a good thickener for skim milk..

A non-stringy FF cheese added to some FF sour cream & skim milk, with chives and garlic. On Atkins, they recommend using parmesean cheese as a thickener for sauces..

Of course, there's unblanched almond flour, which I've bought but haven't used yet...

I would think you could do it using Laughing Cow Swiss (or garlic and herb if you wanted that taste) as a base and maybe some ground shiratake as a thickener? or parmesean as a thickener?.

I've been meaning to try this and might do it tonight. I'll let you know if I come up with anything. But I've never seen the ground shiratake in my store so don't know if I'll be able to try that...

Starbuck - did you see last Sunday's Galactica episode? Are you going to change your name now?..

Oh Orangeblood, I just about fell out of my chair when I watched Galactica last week. Say it ain't so! She has to be still in it somehow. I like to think her hand was reaching for the eject button...*sigh*..

I tried an alfredo sauce using the following:.

1 wedge Laughing Cow Garlic/Herb Lite.

3 tbsp 2% Milk.

1/2 tsp Parmesan Cheese, Shredded.

Numbers above are for one serving. I actually doubled this because I was making two servings..

I put it in a small sauce pan on really low heat and it took about 20 minutes to get creamy. Not having much experience with sauces, I was worried about it burning or curdling..

Once it got creamy, I tossed it with shrimp and shirataki noodles. It was good, but didn't go very far. The sauce itself had about 60 calories (mostly fat. I think it was only 2-3g of carbs). I won't do it often because I really didn't get enough sauce for the amount of noodles I had as my green. The sauce itself was really rich and tasty..

Anyone with a little more culinary experience who can improve on this, I'd certainly like suggestions...

I don't have any creamy soups to try this out with, but I do have an idea. Take a package of a cream soup and don't add the full amount of water - maybe about 1/2. Put in some lf cheese over low heat or in a double boiler. As it thickens (with cheese melting), you can judge if you need to add more water - carefully/slowly. This is an idea that bears experimentation! Let us know how it turns out. (My order comes Thursday, so may just work with it then myself!)..

I make a recipe I got from hungry girl.com.

It is for the shiratake noodles. It is one slice laughing cow cheese. Two tsp ff sour cream and 2 tsp parm..

Nuke altogether. makes a version of alfredo. It is good. Even my little girl likes it. She loves the shirataki noodles. Thinks the fact that they are chewy is cool!!!!!!..