1. Warm 1 cup milk on low heat...can use skim milk or order to lower cholesterol.

2. Add 15-16 ounces of low-fat Ricotta....(May use low-fat cottage cheese that you whip until it's airy)...KEEP STIRRING cheese and milk on low heat until well-creamed.

3. Stir in 2 tablespoons of Parmesan cheese, 2 tablespoons butter, salt and pepper to taste. When well blended, mix in 1 pound cooked vermicelli.

4. Before serving, sprinkle 2 tablespoons of Parmesan cheese and parsley on top.