Lo-Cal Fettuccine Alfredo

• 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

1. Melt margarine in saucepan over medium heat.
2. Add garlic; saute 1 minute.
3. Stir in flour.
4. Gradually add milk, stirring with a wire whisk until blended.
5. Cook 8 minutes, stirring constantly.
6. (Should get more thick and bubbly.)
7. Stir in cream cheese; cook 2 minutes (will get very thick at this point.)
8. Add 1/2 to 1 cup Parmesan cheese (depending on taste), stirring constantly until it melts. Pour over hot fettuccine; toss well to coat.
9. Top with 1/4 cup Parmesan cheese, parsley and pepper.
10. Serving size:
11. 1 cup (345 calories per serving; 25% from fat).

margarine, garlic, flour, milk, cream cheese, parmesan cheese, hot cooked fettuccine, parsley, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316302 (may not work)