Light Fettuccine Alfredo - cooking recipe

Ingredients

2 c. nonfat cottage cheese
3 Tbsp. grated Parmesan cheese
2 Tbsp. butter-flavor granules
1/2 c. evaporated skim milk
1/2 tsp. instant chicken bouillon
1/2 tsp. dried basil
1/4 tsp. ground black pepper
dash of ground red pepper

Preparation

Combine all ingredients in container of electric blender; process until smooth, stopping once to scrape down sides.
Pour into a small saucepan; cook over low heat, stirring constantly, until thoroughly heated.
Yields 2 3/4 cups.