posted by Pat T 07-31-98 11:58 AM
Fettuccine Alfredo
SOURCE: Cooking Light YEAR: 1994 ISSUE: May PAGE: 72
1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
1-1/3 cups skim milk
2 tablespoons light process cream cheese product
1-1/4 cups (2-1/2 ounces) grated fresh Parmesan cheese, divided
4 cups hot cooked fettuccine, cooked without salt or fat
2 teaspoons chopped fresh parsley
Freshly ground pepper
Melt margarine in a saucepan over medium heat. Add garlic; saute 1
minute. Stir in flour.
Gradually add milk, stirring with a wire whisk
until blended; cook 8 minutes or until thickened and bubbly, stirring
constantly.
Stir in cream cheese, cook 2 minutes. Add 1 cup 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 16.8g; FAT 9.7g (sat 4.4g, mono
2.7g, poly 1.4g); CARB 46.7g; FIBER 2.3g; CHOL 18mg; IRON 2.3mg;
SODIUM 401mg; CALC 333mg