Low-fat alfredo sauce

Here are two recipes, both very easy and tasty. To jazz it up, sometimes I add broccoli, shrimp, mushrooms. I am not sure if it matters if you use shredded or grated cheese, I have used both and they seem to be comparable on how they melt.

1 cn Evaporated skim milk
6 oz Parmesan cheese
Pepper to taste

Warm milk, add cheese until melted and thickened. Add pepper.

or

1/4 cup light cream cheese
1/4 cup low-fat milk
1 tablespoon flour
1 cup low-fat milk
2 tablespoons butter or margarine
1/2 cup shredded Parmesan cheese
Salt and freshly grated pepper to taste (optional)

PREPARATION:Combine cream cheese, 1/4 cup milk, and flour in a small mixing bowl. Beat until well blended. Slowly pour in remaining 1 cup milk and beat until smooth.

Melt 2 tablespoons butter in large, nonstick sauce pan over medium heat. Add the milk mixture and continue to heat, stirring constantly, until the sauce has thickened (about 4 minutes).Stir in grated Parmesan cheese, adding salt and pepper to taste if desired.

Serves 6. This recipe makes 2 cups of sauce.