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Add a photoServings: 2
Ingredients
- 1 (12 ounce.) container low fat cottage cheese
- 1/4 c. non fat lowfat milk
- 3 ounce. blue cheese, crumbled
- 2 tbsp. grated Parmesan cheese
- 2 Italian plum tomatoes, finely minced or possibly cherry tomatoes, quartered
- 12 ounce. spinach fettuccine
Directions
- Place cottage cheese and lowfat milk into blender. Process till smooth. Pour into double boiler and heat over low heat. When heated through, add in blue cheese and Parmesan cheese. Stir till cheeses blend. Add in tomatoes. Cook fettuccine. Serve with sauce. Is rich. Serves 6. Teenagers are willing to make and eat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 2 servings | |
| Calories 355 | |
| Calories from Fat 161 | 45% |
| Total Fat 18.38g | 23% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1251mg | 52% |
| Potassium 623mg | 18% |
| Total Carbs 14.23g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.63g | 8% |
| Protein 33.36g | 53% |
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