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Low-Fat Alfredo Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.9855
Energy (kCal)840.0982
Carbohydrates (g)22.6618
Total fats (g)85.9013
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper. | 2. Stir well. Cook on med-low til sauce is heated through. | 3. Gently stir in 10 oz of cooked, drained fettuccine pasta. | 4. (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss. | 5. Garnish with scallions and parsley. | 6. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 can evaporated skim 827.5862 19.934 8.2399 85.7811
    nonfat parmesan cheese 2 tablespoons grated - - - -
    butter sprinkle 3 tablespoons flavored - - - -
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    nonfat parmesan cheese 6 tablespoons grated - - - -
    scallion 1/4 cup sliced 8.0 1.835 0.4575 0.0475
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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