| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Food proces, Italian, Pasta, Sauces, Two thumbs | 4 | Servings |
INGREDIENTS
| 2 | c | Nonfat cottage cheese |
| 3 | T | Freshly grated Parmesan |
| Cheese | ||
| 2 | T | Butter Buds=AE powdered |
| Butter substitute, or | ||
| Othe= |
INSTRUCTIONS
/2 cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper cayenne ~- to taste Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated. Per serving (3 1/2 oz): Calories 86 (8% from fat), Fat 0.8g (0.6g saturated)= , Cholesterol 6mg, Sodium 495 mg, Carbohydrate 6.8g, Fiber 0g, Protein 13.1g. NOTE: The above nutrition information was based on this recipe making 6 servings, but in reality normal humans won't be able to get more than 4 main-course servings out of this at best. Recipe By : ??? (posted by HS.Roch811sd@xerox.com) From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 320
Total Fat: 36.5g
Cholesterol: 106.8mg
Sodium: 949.9mg
Potassium: 164mg
Carbohydrates: 6.7g
Fiber: 0g
Sugar: 1.8g
Protein: 25.5g