Title: Fettuccine Alfredo #2
Categories: Italian Diet Lowfat
Yield: 4 Servings

FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
		* * * * *
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.

Yield: 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

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