Fettuccine Alfredo With Skimmed Milk
|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.