Mushroom Alfredo on Toast

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Healthy Exchanges

by Jo Lund

Mushroom Alfredo on Toast

2 cups skim milk

3 tbsp all-purpose flour

1/2 cup (4 oz) Philadelphia fat-free cream cheese

1/2 cup (1-1/2 oz) grated Kraft fat-free Parmesan cheese

1 tsp dried parsley flakes

2-1/2 cups sliced fresh mushrooms

6 slices reduced-calorie breast, toasted, and cut in half, diagonally

In a covered jar, combine skim milk and flour. Shake well to blend. Pour

mixture into a medium saucepan sprayed with butter-flavored cooking spray.

Add

cream cheese. Mix well to combine. Cook over medium heat until mixture

thickens

and becomes smooth. Stir in Parmesan cheese and parsley flakes. Meanwhile,

in a large skillet sprayed with butter-flavored cooking spray, saute

mushrooms

for 5 minutes. Add cream sauce mixture to mushrooms. Mix gently to combine.

Lower heat and simmer 2 to 3 minutes, stirring occasionally. For each

serving, place 3 pieces of toast on a plate and spoon about 3/4 cup mushroom

sauce

over top.

Serves 4

197 Calories,1g Fat,14g Protein,33g Carbs,567mg Sodium,6g Fiber