* Exported from MasterCook *
Fettuccine Alfredo - 5 Points
Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Carnation nonfat dry milk powder
1/2 warm water
2 tablespoons reduced-calorie margarine -- plus
2 teaspoons reduced-calorie margarine
3/4 cup (2 1/4 oz) grated Kraft House Italian or
Parmesan cheese
2 cups hot cooked fettuccine
My daughter-in-law Pam is the Alfredo lover in the family. She told me
this was as good as any she's eaten in a restaurant. (Thanks Pam!) If you
love creamy pastas but have avoided them because of the fat, here's your
chance to eat what you like--and stay healthy.
1. In a large bowl, combine dry milk powder and warm water. Add
reduced-calorie margarine and House Italian cheese. Mix until blended.
Add hot fettuccine and toss to coat. Serve at once. Serves 4 (2/3 cup).
Freezes well.
HINT: 1 1/2 cups uncooked fettuccine usually makes 2 cups cooked.
Serving size (2/3 cup)
According to the cookbook:
Per serving: 223 Cal, 7g Fat, 13g Pro, 27g Carb, 330mg Sod, 1g Fib
Healthy Exchanges: 1 Bread, 1 Fat, 1 Protein, 1/4 Skim Milk
Diabetic Exchanges: 1 1/2 Starch, 1 Fat, 1 Meat
Weight Watcher Points: 5
Source:
"The Healthy Exchanges Cookbook, page 137"
Copyright:
"JoAnna M. Lund 1995; Healthy Exchanges, Inc., 1995; ISBN
0-399-14065-4"
Yield:
"4 servings"
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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on
6/27/99. Shared by Pamela S. on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0
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