A mixture of cottage cheese, lowfat yogurt and lemon juice replaces the sour cream in the traditional version of this dish. Ground turkey makes an especially good choice for those watching their cholesterol intake.
2 cups sliced mushrooms
1 cup lowfat cottage cheese
Heat oil in heavy large skillet over medium heat. Add turkey and onion and cook until turkey is brown, stirring occasionally, about 12 minutes. Mix in mushrooms, wine and nutmeg. Season turkey with salt and pepper. Reduce heat. Simmer 15 minutes.
Puree cottage cheese, yogurt and lemon juice in blender or processor until smooth. Add to turkey and stir until heated through (do not boil). Place fettuccine on platter. Pour turkey over. Sprinkle with paprika.