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Ingredients
- 3/4 cup plain nonfat yogurt
- ½ cup chopped onion
- 2 garlic cloves, minced
- ½ cup evaporated skimmed milk
- 1 large egg, lightly beaten
- 21/4 ounces grated Parmesan cheese
- 2 cups hot cooked fettuccine
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- ●To prepare yogurt cheese, set medium strainer lined with coffee filter over medium bowl. Place yogurt in lined strainer; cover and refrigerate until ½ cup yogurt cheese remains, about 5 hours. Discard drained liquid.
- ●Spray medium nonstick skillet with nonstick cooking spray; add onion and garlic; cook over medium heat until softened, about 2 minutes.
- ●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.
- MAKES 2 SERVINGS (This is enough sauce for 3-4 servings of fettuccine)
Preparation
Step 1
Each serving (1 cup) provides: 496 calories, 33 g. Protein, 15 g Fat, 56 g. Carbohydrate, 777 mg Calcium, 742 mg. Sodium, 187 mg. Cholesterol, 4 g. Dietary Fiber or 10 points if prepared as written.