You are here

Fettuccine Alfredo With Skimmed Milk

admin's picture
  Plain non fat yogurt 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Egg 1 Large, lightly beaten
  Grated parmesan cheese 2 1⁄4 Ounce
  Hot cooked fettuccine 2 Cup (32 tbs)
  Chopped fresh flat leaf parsley 1 Tablespoon
  Chopped fresh chives 1 Tablespoon

1. To prepare yogurt cheese, set medium strainer lined with coffee filter over medium bowl. Place yogurt in lined strainer; cover and refrigerate until 1/2 cup yogurt cheese remains, about 5 hours. Discard drained liquid.
2. Spray medium nonstick skillet with nonstick cooking spray; add onion and garlic; cook over medium heat until softened, about 2 minutes.
3. Reduce heat to low; gradually (to keep mixture from curdling) whisk in milk, yogurt cheese, and egg. Add 2 ounces of the Parmesan cheese and the fettuccine; toss to combine. Cook over low heat until cheese is melted, about 1 minute. Transfer
to serving dish; sprinkle with the remaining cheese, the parsley, and chives.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2369 Calories from Fat 293

% Daily Value*

Total Fat 32 g49.3%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 298.5 mg99.5%

Sodium 1341.3 mg55.9%

Total Carbohydrates 395 g131.6%

Dietary Fiber 19.4 g77.5%

Sugars 49.6 g

Protein 109 g218.1%

Vitamin A 58.6% Vitamin C 81.5%

Calcium 124.6% Iron 92.7%

*Based on a 2000 Calorie diet

Fettuccine Alfredo With Skimmed Milk Recipe