| 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
(wgmm@main.citynet.net) DATE 9/4/96
Posted to EAT-L Digest 04 Sep 96
Date: Wed, 4 Sep 1996 19:21:18 -0400
From: Grace Wagner <wgmm@MAIN.CITYNET.NET>
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