Psuedo Fettucini Alfredo

1 tb Margarine
2 sm Cloves garlic, minced
1 tb All-purpose flour
1 1/3 c  Skim milk
2 tb Light process cream cheese--product
1 1/4 c  (2 1/2 oz.) Grated fresh--parmesan cheese, divided
4 c  Hot cooked fettuccine--cooked without salt or fat
2 ts Chopped fresh parsley
reshly ground pepper

      Melt margarine in a saucepan over medium heat.

      Add garlic; saute 1 minute.  Stir in flour.  Gradually add milk,
  stirring with a wire whisk until blended; cook  minutes or until
  thickened and bubbly, stirring constantly.  Stir in cream cheese,
  cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it
  melts. Pour over hot cooked fettuccine; toss well to coat.  Top with
  remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper.

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