Fettuccine Alfredo #2
low-cal, main dish, poultry
----FROM LOIS FLACK----
----CYBEREALM BBS (315)7861120----
1 * * * * *
1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
1 1/3 cup skim milk
2 tablespoon light process cream cheese- product
1 1/4 cup (2 1/2 oz.) grated fresh- parmesan; cheese, divided
4 cup hot cooked fettuccine, - cooked wit; hout salt or fat
2 teaspoon chopped fresh parsley
1 freshly ground pepper
Melt margarine in a saucepan over medium heat. Add garlic; saut‚ 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper. Yield: 4 Servings (serving size: 1 cup). NUTRITIONAL INFORMATION: Calories..................345 (25% from fat) Protein..,................16.8 g Fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) Fiber.....................2.3 g Carbohydrates,............46.7 g Cholesterol...............18 mg Iron.....................2.3 mg Sodium...................401 mg Calcium..................333 mg Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. Source: May 1994 "Cooking Light" magazine
Yield: 4 servings
