In a medium saucepan over high heat, whisk milk, garlic, flour and cream cheese. Bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thickened. Add Parmesan, whisk until blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over hot fettuccine. Sprinkle with parsley and pepper if desired. Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 57 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 89mg||27 %|
|Sodium 339.4mg||12 %|
|Potassium 369.2mg||10 %|
|Total Carbohydrate 66.5g||20 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 66.5g|
|Protein 23.3g||33 %|
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Calories per serving: 420
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