If you’ve found this recipe, I’m going to go out on a limb and assume you are a lover of stinky cheeses. My husband is not one of our people. When I break out Gorgonzola and crackers for an evening snack, he’ll catch one whiff and with his nose crinkled, he’ll scoot to the far end of the couch. He gets a similar reaction from me when he pops open a can of smoked oysters or sardines. I get it, Gorgonzola is stinky, but I’m pretty sure he wins the stinkiest snack contest. Just sayin!
So I know you can’t really have low-calorie Gorgonzola sauce, but you can make it lower calorie with a couple of substitutions without sacrificing flavor. Gorgonzola has calories and fat and there’s no way to get around that if you want to make a yummy sauce from it, but traditional methods of making this kind of sauce is to use heavy cream. That’s where we make the calorie and fat cuts. Gorgonzola has plenty of flavor and I don’t feel like this sauce loses any decadence by making it a little lighter using this recipe for Lower Calorie Blender Gorgonzola Cheese Sauce.
The trick is to use fat-free half and half, coupled with light sour cream. They still give the sauce that depth of flavor without adding nearly as many calories as heavy cream. Recipe win in my book! Plus, this is so good that you might find yourself licking the last remnants out of your serving bowl or using a finger or piece of bread to pre-clean your sauce pan.
Traditional Gorgonzola sauce would start with heating and reducing heavy cream to half the volume, so this recipe made the traditional way would use 1 cup of heavy cream. 1 cup of heavy cream has 414 calories and 44 grams of fat (28 grams saturated fat). Compare that to this recipe with 1/4 cup each of fat-free half and half and light sour cream, which have 163 calories and 12.1 grams of fat (12 grams saturated fat).
But wait, there’s more! What could make this recipe any better? Whipping it up in a Magic Bullet (affiliate link) of course! I do this to make it easier, but also to be sure that I the cheeses are blended finely before adding any heat. It literally takes just a couple of minutes to throw it in a sauce pan and whisking it until it comes to a bubble for about two minutes to allow the corn starch to thicken the sauce. If the cheeses weren’t pre-blended, it would take longer to melt them.
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- Sirloin steak, cooked medium rare using the reverse sear method*
- One loaf of your favorite crusty Artisan bread, sliced
- ¼ cup fat free half and half
- ¼ cup light sour cream
- 2 rounds light Babybel cheese broken in chunks**
- ¼ cup crumbled gorgonzola cheese
- ¼ cup shredded parmigiano reggiano cheese
- ½ teaspoon garlic paste (Gourmet Garden)
- 1 teaspoon corn starch
- Optional: ¾ teaspoon fresh rosemary, chopped finely
- Garnish with fresh parsley
- Cook steak medium rare using the reverse sear method.
- Slice thinly against the grain and set aside.
- Add cheese sauce ingredients (half and half through corn starch) to a blender (a Magic Bullet works well for this recipe)
- Blend until cheeses are pureed.
- Transfer the cheese sauce to small sauce pan
- If desired, add your favorite herbs. I like to use ¾ tsp fresh rosemary, chopped finely
- Heat on stove top between medium and medium-high
- Whisk often and bring to a bubble for a minute or two until the sauce thickens.
- Make sandwiches using your favorite artisan bread, steak and drizzle the Gorgonzola cheese sauce on top. Garnish with parsley.
**Substitute with ⅓ cup shredded monterey jack, fontina or other cheese that melts well