Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------FROM LOIS FLACK---------------------------

----------------CYBEREALM BBS (315)786-1120---------------------
* * * * * 1 1/4 c (2 1/2 oz.) Grated fresh-
1 tb Margarine -parmesan cheese, divided
2 sm Cloves garlic, minced 4 c Hot cooked fettuccine, -
1 tb All-purpose flour -cooked without salt or fat
1 1/3 c Skim milk 2 ts Chopped fresh parsley
2 tb Light process cream cheese- Freshly ground pepper
-product

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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