• 1 lb (about 450g) fresh green beans, trimmed
• 1-2 tsp olive oil or light butter (instead of 2 tbsp butter)
• 3-4 cloves garlic, minced (or more for extra flavor, it’s 0 points)
• ½ cup fat-free half-and-half or unsweetened almond milk + 1-2 tbsp light cream cheese (instead of ¾ cup heavy cream)
• ¼ cup grated Parmesan cheese (reduced from ½ cup; use fresh grated for best melt)
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch of red pepper flakes or Italian seasoning (0 points)
Instructions:
1. Bring a large pot of water to a boil. Add the green beans and cook for 4-5 minutes until bright green and tender-crisp. Drain well and set aside.
2. In a large skillet, heat the olive oil (or light butter) over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (don’t burn it!).
3. Pour in the fat-free half-and-half (or almond milk + light cream cheese). Let it simmer gently for 3-5 minutes, stirring often, until it thickens a bit.
4. Stir in the grated Parmesan cheese, salt, pepper, and any optional seasonings. Mix until the sauce is smooth and creamy.
5. Add the drained green beans back to the skillet. Toss everything together until the beans are fully coated in the sauce. Cook for another 2-3 minutes to heat through.
6. Serve hot as a side dish.
Tips for even lower points:
• Use unsweetened almond milk + 1 tbsp light cream cheese for the creamiest low-point sauce (~1-2 Points less).
• If you want it thicker without extra points, mash a few beans into the sauce or add a tiny bit of cornstarch slurry (0 points if minimal).