Fettuccine alfredo (lo-fat)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Cloves garlic, minced |
| 1⅓ | cup | Skim milk, divided |
| 2 | teaspoons | All purpose flour |
| 2 | tablespoons | Fat free cream cheese |
| 1 | cup | Fat free grated parmesan cheese |
| 3 | tablespoons | Molly McButter Natural Butter Flavor Sprinkles |
| 4 | cups | Hot cooked fettuccine |
| 2 | teaspoons | Chopped fresh parsley |
| Freshly ground pepper | ||
Directions
(1) In medium saucepan, combine minced garlic and 1 cup skim milk.
Bring to a boil, reduce heat to simmer. (2) Stir in flour and remaining ⅓ cup milk. Continue stirring for about 2 minutes, until thickened. (3) Add fat free cream cheese. Whisk vigorously until smooth. Cook for 2 minutes. (4) Add grated Parmesan cheese; whisk until smooth. (5) Remove from heat. Stir in Molly McButter. (6) Pour the sauce over hot cooked fettuccine. Garnish with fresh parsley and black pepper. Submitted By ED FAUSS On 02-05-95