Melt butter in a 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 or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Sprinkle with parsley and pepper. Serves 4.

This is not a completely low fat version but it is definitely Much Lower than regular. And it is delicious! Cooking Light listed it as having 345 calories, 9.7 grams fat, Cff 25% per serving.

My family likes a lot of sauce so I doubled the sauce ingredients. That would affect the calorie/fat count but I used less Parmesan (than the original) so that would affect it also. Perhaps it balances out. :) Original measurements are below.

Original Measurements:

Butter 1 T. Garlic 2 cloves Flour 1 T. Milk 1-1/3 C Cream Cheese 2 T. Parmesan 1-1/4 C.(includes 1/4 cup to be sprinkled on top before serving, I omitted this) fettuccini - same parsley - same

Originator Cooking Light (circa 95/96)

(wgmm@main. Citynet. Net) Date 9/4/96