Low Fat Yogurt Hollandaise Sauce

1/3 cup plain lowfat yogurt (99% fat free)
1 egg yolk
Juice of 2 lemon wedges, squeezed (I like to add the zest too!)
1 tsp. Fresh Basil, Parsley or Dill (or substitute dried if fresh is not available)
1 Tbs. Vegetable Stock
1/2 tsp. Cornflour
1/2 tsp Dijon mustard
freshly ground pepper
a few dashes of salt

Optional: Top with a dash of smoked paprika

Beat egg yolk, yogurt and lemon juice in a small saucepan and heat to a simmer on low.

Cook for about 10 min or until thickened, stirring occasionally.

Mix Vegetable Stock with cornflour and add to the mixture, mixing constantly for 2-3 minutes or until thick and creamy.

Remove from heat and stir in fresh herbs of your choice, salt, pepper and mustard.

Serve warm with a dash of smoked paprika on top.

Can be refrigerated for up to 1 week.

Reheat on very low heat.


Serving Size: Serves 2 generous servings.

Number of Servings: 2

Recipe submitted by SparkPeople user MRS_MORRIS.