Name: Low-Fat Fettuccine Alfredo
Ingredients: 1 lb Fettuccine; 1/2 c Nonfat cottage cheese; 1/2 c Evaporated skim milk; 1/2 ts Arrowroot or rice flour; ;salt; ;pepper; 1 ts Garlic powder,optional; 1 ts Onion powder,optional; 2 ts Parsley;minced; Grated parmesan cheese as garnish

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Low-cal, Italian, Cyberealm	1	Servings

INGREDIENTS

1	lb	Fettuccine
1/2	c	Nonfat cottage cheese
1/2	c	Evaporated skim milk
1/2	ts	Arrowroot or rice flour
		;salt
		;pepper
1	ts	Garlic powder,optional
1	ts	Onion powder,optional
2	ts	Parsley;minced
		Grated parmesan cheese as garnish

INSTRUCTIONS

Cook fettuccine and drain.  Meanwhile, combine cottage cheese, skim mild,
arrowroot, salt and pepper, and garlic and onion powders if desired, in a
blender. puree until smooth. Transfer mixture to a heavy skillet or
saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not
let sauce boil. Remove from heat and pour over hot, drained noodles.
Sprinkle with parmesan.
Variations:  use tomato or spinach fettuccine, and garnish with sun- dried
tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets
for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute
3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta.
Per serving:  452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod;
0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK"
(Cooking, WP51, Chatter)
* Origin: "LaRK's" Kitchen (1:343/26.3)
Msg:  7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones
Date: 10 Feb 93  09:46:0 Hope you enjoy it, too.
+++++---------- Recipe via Meal-Master (tm) v7.04 (*P)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

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