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| 1/2 cup fat free cottage cheese 1/4 cup fat free cream cheese 1/4 cup evaporated skim milk 1/2 pound cooked shrimp 4 tablespoons liquid butter buds 1 tablespoon parsley 4 tablespoons fat free parmesan cheese 1/4 cup skim milk pepper to taste 2 cups low-fat fettuccini noodles -- cooked and drained Place cottage cheese, cream cheese, and evaporated skim milk in food processor or blender. Blend until very smooth, like a cream. Set aside. In sauce pan saute cooked shrimp with liquid butter buds, add parsley and pepper. Add sauce to shrimp, stir and simmer 1-2 minutes, add parmesan cheese. Serve warm over low-fat fettuccini noodles. Yields 2 servings. tips: *If desired, you may season by sauteing shrimp with 1 tsp. of minced garlic and/or garlic-onion powder |
