Alfredo-style Sauce with Fettuccine (Low-Fat)

The Authors say: "Yes, it's possible to reduce the fat content of fettuccine Alfredo by using 1-percent fat milk, nonfat sour cream and nonfat Parmesan cheese topping." --Ruth Glick and Nancy Baggett

Ingredients
1 medium-sized onion, finely chopped
2 small garlic cloves, minced
1/4 cup dry white wine or dry sherry
1 tablespoon butter or non-diet canola or safflower oil margarine
1-1/2 tablespoons cornstarch
2-3/4 cups 1 percent fat milk
1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
1/2 cup nonfat sour cream
1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1/8 teaspoon white pepper
Salt, to taste (optional)
10 to 12 ounces non-egg fettuccine noodles cooked according to package


Instructions
In a 12-inch nonstick skillet, combine onions, garlic, wine and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water.

In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended. Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.

Yield: 4 servings.

Per serving: 537 calories, 29 grams protein, 12 grams fat, 77 grams carbohydrates, 29 milligrams cholesterol, 596 milligrams sodium, 20 percent calories from fat.