Alfredo Sauce

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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.