| Measure | 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 |
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 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
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