Fettuccine alfredo #2

4 servings

Ingredients

Quantity Ingredient
* * * * *
1 tablespoon Margarine
2 smalls Cloves garlic, minced
1 tablespoon All-purpose flour
1⅓ cup Skim milk
2 tablespoons Light process cream cheese- product
1¼ cup (2 1/2 oz.) Grated fresh- parmesan cheese, divided
4 cups Hot cooked fettuccine, - cooked without salt or fat
2 teaspoons Chopped fresh parsley
Freshly ground pepper

Directions

FROM LOIS FLACK

CYBEREALM BBS (315)786-1120

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 ¼ cup Parmesan cheese, fresh parsley, and pepper.

Yield: 4 Servings (serving size: 1 cup).

NUTRITIONAL INFORMATION: Calories..................345 (25% from fat) Protein..,................16⅘ g Fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) Fiber....................⅕.3 g Carbohydrates,............46.7 g Cholesterol...............18 mg Iron....................⅕.3 mg Sodium...................401 mg Calcium.................⅓ mg Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

Source: May 1994"Cooking Light" magazine

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