1 ½ tablespoons butter, melted
3 garlic cloves, pressed
1 ½ tablespoons Clear-Jel
2 cups whole milk
3 tablespoons light cream cheese
½ cup (2 ounces) grated Parmesan cheese
2 tablespoons chopped fresh parsley or crushed dried
In a large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in Clear-Jel; cook and stir minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with fettuccine. Top with fresh ground pepper.
To Freeze: Allow to cool and ladle (sauce only) into 1 gallon Ziploc bag. Lay flat to freeze.
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