Low Fat Yogurt Hollandaise Sauce

cookalot #2's Note:

I tore this out of a magazine and am storing here for safe keeping...You know, for that Monday I start my diet!!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1.25 cup

• 1 cup plain yogurt
• 3 egg yolks
• 2 teaspoons lemon juice
• 1 tablespoon chopped dill or 1 tablespoon parsley
• ½ teaspoon salt
• ½ teaspoon Dijon mustard
• fresh ground pepper

Directions:

1. Beat eggs, yogurt, lemon juice in double boiler.
2. cook for about 15 min or until thickened.
3. Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
4. Remove from heat and stir in dill, salt, pepper and mustard.
5. Serve warm.
6. Can be refrigerated for up to 1 week.
7. Reheat over hot not boiling water.

Reviews

[CareyLee]

I really wanted to like this but my DH & I didn't. We LOVE eggs benedict & decided to make it for Valentine's Day b-fast and were very disappointed. The yogurt gives it a funny bitter flavor and we will not be making it again. Sorry

[jenny lynndee]

this is incredible!!! used no fat yogurt, omitted the dill parsley & pepper since i never use it in original recipe and lowered the salt. it has the perfect balance of tart that i have come to expect in hollandaise. i need look no further, this is it!

[braketime]

Great Recipe, but on our first try we learned a lesson we must pass on - "DO NOT substitute for the yolks!" We tried using Egg substitute and though the sauce did come out OK, when we put the sauce on our eggs benedict and the first yolk was broken, the real flavor came out which was missing. Thanks for sharing~!