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



1/2 cup butter
1 pk cream cheese
2 tsp garlic powder
2 cup milk
6 oz Parmesan; grated

1/8 tsp pepper



1Melt 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.
2Notes: Using light cream cheese instead of regular will drop 45 and 7 grams of fat, and will add 1 carb.
3NYC Nutrition Analysis (per serving or yield unit):
4water=100.3 g; =445.5; =18.2 g; total fat=38.67 g; carbohydrate=7.29 g; =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; =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)
5Contributor: Http://www.3fatchicks.com
6NYC Nutrilink: N2^01001,N18^01017,N192^02020,N75^01081 NYC Nutrilink: N33^01032,N202^02030



Servings: 6