I love Trader Joe’s fig butter. It’s awesome by itself on toast, mixed into oatmeal, spread on a sandwich with gruyere, arugula, and prosciutto, or even mixed into a glaze for poultry. It also makes a fantastic addition to a creamy pasta sauce. Adding a small amount to a creamy/cheese sauce adds a nice, subtly sweet flavor that works nicely when you add the right ingredients.
In the past, I’ve made a creamy fig butter sauce that was far from being guilt-free, with the addition of cream, full-fat cheese, and some good old fashioned butter. But since this week has been about me trying to get back on track from the holidays, I made a lighter sauce for my dinner tonight.
I combined a bit of fig butter with a light Laughing Cow cheese wedge (only 35 calories), a bit of light soy milk, and some garlic and seasoning. It took only a few minutes and tasted just as good as when I’ve made the non-skinny version (I promise!).
I mixed my sauce in with some tofu shirataki noodles because I had a package already opened, but I’d recommend sticking with whole wheat spaghetti if you don’t mind the added calories and carbs. I also added some frozen mushrooms and green beans. I used the same pan for everything, and the whole meal took under 15 minutes.
My favorite way to use this sauce would be to add whole wheat pasta and rotisserie chicken, along with some mushrooms. Unfortunately, I don’t have any chicken on hand, so I had to do without this time. Even so, the sauce was delicious and it was hard not to make seconds!
This sauce is really versatile; besides being used with pasta, you could pour it on top of a chicken breast, or stir into green beans for a creamy side dish. Thanks to using the light cheese and soy milk (and holding off on cream and butter), my sauce was under 70 calories!
Light & Creamy Fig Butter Sauce (serves 1)
Laughing Cow Light Creamy Swiss Wedge
1 – 2 tbsp Silk Light Original soy milk
1/2 tbsp Trader Joe’s fig butter
1/2 garlic clove, minced
splash of low-sodium broth
salt and pepper, to taste
In a pan on medium heat, saute garlic in broth. Turn down heat to medium-low and add cheese wedge, 1 tbsp soy milk, and fig butter and stir until cheese is melted and ingredients are combined. Add more soy milk if needed. Add salt & pepper to taste. Once cheese is melted and mixed in, add pasta and additional ingredients and toss about a minute before serving.
Serving suggestions: Pour on top of cooked chicken, or mix into a pasta dish with whole wheat spaghetti, rotisserie chicken, and mushrooms.