POINTS per serving: 6


Yield/Serves: 4




6 ounces spaghetti       

2 cups fat-free milk      

2 tablespoons all-purpose flour

¼  teaspoon salt          

¼  cup crumbled Gorgonzola cheese

¼  cup grated Parmesan cheese


2 large dried figs, coarsely chopped

¼ cup minced chives

Freshly ground pepper

Pinch cayenne



1. Cook the spaghetti according to package directions; drain and keep warm in a large bowl.

2. Meanwhile, with a wire whisk, combine the milk and flour in a large skillet, blending until the flour is dissolved. Add the salt, pepper, and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes. Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constant­ly, until the cheese melts. Stir in the figs and chives. Pour the cheese mixture over the warm spaghetti; toss to combine.

Per serving: CAL 294; PRO 14g; FAT 5g(sat 3g); CARB 48g; FIB 3g; CHOL 12mg; SOD 434mg; CALC 284m


Source: Weight Watchers Cookbook "Great Cooking Every Day"