Lo-Cal Fettuccine Alfredo - cooking recipe

Ingredients

1 Tbsp. margarine
2 small cloves garlic, minced
1 Tbsp. flour
1 1/3 c. skim milk or (other milk can be substituted)
2 Tbsp. light processed cream cheese
1 1/4 c. (2 1/2 oz.) fresh Parmesan cheese, divided
4 c. hot cooked fettuccine (cooked without salt and fat)
2 tsp. chopped fresh parsley
freshly ground pepper

Preparation

Melt margarine in saucepan over medium heat.
Add garlic; saute 1 minute.
Stir in flour.
Gradually add milk, stirring with a wire whisk until blended.
Cook 8 minutes, stirring constantly.
(Should get more thick and bubbly.)
Stir in cream cheese; cook 2 minutes (will get very thick at this point.)
Add 1/2 to 1 cup Parmesan cheese (depending on taste), stirring constantly until it melts. Pour over hot fettuccine; toss well to coat.
Top with 1/4 cup Parmesan cheese, parsley and pepper.
Serving size:
1 cup (345 calories per serving; 25% from fat).