Alfredo Sauce

Carlee posted this variation on Alfredo a while back. I kept thinking to post my 'light' version of it, but I really don't make it that often knowing my arteries don't appreciate the extra work I create for them. Anyway, this week left me a tad on the drained side, literally needing Alfredo (and a tall glass of Coke). This amount is just about right for 3-4 people.

*3/4 c. fat-free half-and-half (I didn't believe this could exist, but it does and I always keep it in the fridge)
*1/4 c. heavy cream
*1/2 cube butter (unsalted)
*1 oz. Neufchatel cheese (the 1/3 less fat cream cheese stuff)
*1/2 c. shredded Parmesan cheese (not the powder kind)
*3/4 tsp. garlic powder, divided

In a saucepan combine the butter, half-and-half, cream, and cream cheese. Simmer over medium-low until all is melted and mixed well. Add the Parmesan cheese and 1/2 tsp. garlic powder. Simmer for 15-20 minutes on low heat, stirring frequently. Stir in remaining 1/4 tsp. garlic powder. I also add 1/2 - 1 tsp. fresh ground pepper just prior to serving. The half-and-half makes for a thinner texture than I normally like, but the flavor is the same and so worth saving the fat and calories.
Serve this with 1/2 pound of your favorite pasta (we like farfalle).
I often add frozen spinach (thaw and drain 1/2 pkg.) to the adult portions and top with grilled chicken as well.