Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Alfredo, Basic (Sauce) LC-7.2/s(6)

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1/2 cup butter
1 pkg (08 oz) cream cheese
2 teaspoon garlic powder
2 cup milk
6 ounce Parmesan; grated
1/8 teaspoon pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Serve over meat of choice, or toss with hot vegetables.

Notes: Using light cream cheese instead of regular will drop 45 calories and 7 grams of fat, and will add 1 carb.

NYC Nutrition Analysis (per serving or yield unit):

water=100.3 g; calories=445.5; protein=18.2 g; total fat=38.67 g; carbohydrate=7.29 g; dietary fiber=0.1 g; ash=3.58 g; calcium=543 mg; phosphorus=368.4 mg; iron=0.84 mg; sodium=844.2 mg; potassium=240.2 mg; magnesium=31.03 mg; zinc=1.51 mg; copper=0.03 mg; manganese=0.02 mg; vitamin A=1483 IU; vitamin E=0.88 mg ATE; thiamin=0.06 mg; riboflavin=0.35 mg; niacin=0.23 mg; pantothenic acid=0.58 mg; vitamin B6=0.12 mg; folate=12.77 ug; vitamin B12=0.93 ug; vitamin C=1.1 mg; saturated fat=24.27 g; monounsaturated fat=11.1 g; polyunsaturated fat=1.3 g; cholesterol=111.5 mg; selenium=11.01 ug; refuse=0.%; %cal as carb:prot:fat=6:16:77; WW Pts=12.11; (complete analysis)

Contributor: Http://www.3fatchicks.com
Yield: 6 servings

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