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Alfredo (Sauce) LC-2.1/s(4) Categories: none 6 tablespoon butter 2/3 cup cream, heavy 1 cup Parmesan; grated 1/2 teaspoon salt 1 dash (.2 g) pepper, white 1 dash (.2 g) nutmeg, ground Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir two minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough. NYC Nutrition Analysis (per serving or yield unit): water=30.89 g; calories=405; protein=11.4 g; total fat=39.6 g; carbohydrate=2.12 g; dietary fiber=0.02 g; ash=3.13 g; calcium=375.3 mg; phosphorus=231.8 mg; iron=0.29 mg; sodium=947.1 mg; potassium=62.74 mg; magnesium=16.08 mg; zinc=0.9 mg; copper=0.02 mg; manganese=0.01 mg; vitamin A=1415 IU; vitamin E=0.79 mg ATE; thiamin=0.02 mg; riboflavin=0.15 mg; niacin=0.1 mg; pantothenic acid=0.26 mg; vitamin B6=0.04 mg; folate=4.16 ug; vitamin B12=0.45 ug; vitamin C=0.24 mg; saturated fat=24.75 g; monounsaturated fat=11.45 g; polyunsaturated fat=1.36 g; cholesterol=121.1 mg; selenium=6.97 ug; refuse=0.%; %cal as carb:prot:fat=2:11:87; WW Pts=11.4; (complete analysis) Contributor: Http://www.3fatchicks.com Yield: 4 servings

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