* 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" - - - - - - - - - - - - - - - - - - - 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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