1 Lb. Crawfish Tails

1 Small Onion, diced

2 Medium Mushrooms, sliced

8 oz.Low-Fat Philadelphia Cream Cheese

1 Cup Skim Milk

3 oz.Non-Fat Butter

12 oz.Fettuccine

Low-Fat Parmesan Cheese to taste

Salt and Pepper




Boil Fettuccine and set aside.Rinse crawfish under running water to remove fat.


In a saucepan,combine cream cheese and skim milk.You may want to thicken the


Mixture by adding a blonde rouxmade with 1 Tablespoon melted non-fat butter


And 1 Tablespoon flour.Cook over low heat until blended.Add a little low-fat


Parmesan Cheese.In a separate saucepan,sautťonions and mushrooms in non-fat


Butter until tender.Add crawfish and seasonings.Cook for 15 minutes over low


Heat.Combine crawfish and cream sauce and mix well.Pour over fettuccine.


Garnish with parsley,if desired.Serves 4




Stephanie Desormeaux