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Ingredientes
- 8 ounce cream cheese cut in bits
- 3/4 c. grated Parmesan cheese
- 1/2 c. butter or possibly margarine
- 1/2 c. lowfat milk
- 8 ounce fettuccine cooked, liquid removed
Direcciones
- In large saucepan combine cream cheese, Parmesan, butter and lowfat milk, stirring constantly till smooth. Toss pasta lightly with sauce, coating well.
- This recipe yields 4 servings. Leftovers freeze well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 701 | |
| Calories from Fat 430 | 61% |
| Total Fat 48.95g | 61% |
| Saturated Fat 29.11g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 649mg | 27% |
| Potassium 281mg | 8% |
| Total Carbs 46.95g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.11g | 3% |
| Protein 19.24g | 31% |
