Sauce, Cheese, White Lcl-11.3/totdairy- cheese, sauce 1/2 lb Swiss cheese; shredded 1/4 cup Parmesan cheese; grated 1/3 cup cream, heavy 1/4 teaspoon white pepper 1/4 teaspoon nutmeg In a double boiler, melt the Swiss and Parmesan cheeses. Add the rest of the ingredients. Blend well and simmer, stirring constantly for 5 minutes and serve. Makes 1 1/2 cups of sauce. Total carbs in recipe: 9.2 grams. NYC Nutrition Analysis (entire recipe): water=135.1 g; calories=1247; protein=76.6 g; total fat=99.57 g; carbohydrate=11.52 g; dietary fiber=0.27 g; ash=10.14 g; calcium=2578 mg; phosphorus=1625 mg; iron=0.75 mg; sodium=1085 mg; potassium=340.5 mg; magnesium=101.3 mg; zinc=9.85 mg; copper=0.1 mg; manganese=0.09 mg; vitamin A=3268 IU; vitamin E=1.87 mg ATE; thiamin=0.08 mg; riboflavin=1.01 mg; niacin=0.33 mg; pantothenic acid=1.31 mg; vitamin B6=0.24 mg; folate=19.95 ug; vitamin B12=4.3 ug; vitamin C=0.61 mg; saturated fat=63.66 g; monounsaturated fat=27.25 g; polyunsaturated fat=3.47 g; cholesterol=337.3 mg; selenium=35.78 ug; refuse=0.%; %cal as carb:prot:fat=4:25:72; WW Pts=33.21; (complete analysis) |
