| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 4 | Cloves garlic; minced | |
| 2 | tb | Flour |
| 2 2/3 | c | Skim milk |
| 4 | tb | Nonfat cream cheese |
| 1 | c | Parmesan cheese |
| 4 | c | Cooked fettuccini |
| 2 | tb | Fresh parsley; minced |
INSTRUCTIONS
Melt butter 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 Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Sprinkle with parsley and pepper. Serves 4. This is not a completely low fat version but it is definitely MUCH LOWER than regular. And it is delicious! Cooking Light listed it as having 345 calories, 9.7 grams fat, CFF 25% per serving. My family likes a lot of sauce so I doubled the sauce ingredients. That would affect the calorie/fat count but I used less Parmesan (than the original) so that would affect it also. Perhaps it balances out. :) Original measurements are below. Original Measurements: Butter 1 T. Garlic 2 cloves Flour 1 T. Milk 1-1/3 C Cream Cheese 2 T. Parmesan 1-1/4 C.(includes 1/4 cup to be sprinkled on top before serving, I omitted this) fettuccini - same parsley - same ORIGINATOR Cooking Light (circa 95/96) SUBMITTED BY Grace Wagner ([email protected]) DATE 9/4/96 Posted to EAT-L Digest 04 Sep 96 Date: Wed, 4 Sep 1996 19:21:18 -0400 From: Grace Wagner <[email protected]>
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