FETTUCCINE ALFREDO #2

Servings: 4
Ingredients:

* * * * *
1 tb Margarine
2 sm Cloves garlic, minced
1 tb All-purpose flour
1 1/3 c Skim milk
2 tb Light process cream cheese-
-product
1 1/4 c (2 1/2 oz.) Grated fresh-
-parmesan cheese, divided
4 c Hot cooked fettuccine, -
-cooked without salt or fat
2 ts Chopped fresh parsley
Freshly ground pepper

Melt margarine in a saucepan over medium heat.

Add garlic; saut? 1 minute. Stir in flour. Gradually add milk,
stirring with a wire whisk until blended; cook minutes or until
thickened and bubbly, stirring constantly. Stir in cream cheese,
cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it
melts. Pour over hot cooked fettuccine; toss well to coat. Top with
remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper.

Servings: 4 Servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:

Calories………………345 (25% from fat)
Protein..,…………….16.8 g Fat…………………..9.7 g (sat
4.4g, mono 2.7g, poly 1.4g) Fiber…………………2.3 g
Carbohydrates,…………46.7 g Cholesterol……………18 mg
Iron…………………2.3 mg Sodium……………….401 mg
Calcium………………333 mg

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

Source: May 1994 ‘Cooking Light’ magazine