Low Fat Yogurt Hollandaise Sauce Recipes
LOW FAT YOGURT HOLLANDAISE SAUCE
I tore this out of a magazine and am storing here for safe keeping...You know, for that Monday I start my diet!!
Provided by cookalot 2
Categories Sauces
Time 25m
Yield 1 1/4 cup
Number Of Ingredients 7
Steps:
- Beat eggs, yogurt, lemon juice in double boiler.
- cook for about 15 min or until thickened.
- Note: Sauce will become thinner after 1o min of cooking, then will thicken again.
- Remove from heat and stir in dill, salt, pepper and mustard.
- Serve warm.
- Can be refrigerated for up to 1 week.
- Reheat over hot not boiling water.
Nutrition Facts : Calories 306.5, Fat 20.1, SaturatedFat 7.9, Cholesterol 423.9, Sodium 2168.8, Carbohydrate 16.4, Fiber 3.3, Sugar 10.4, Protein 17
YOGURT HOLLANDAISE SAUCE
Who would have thought? A GUILT FREE Hollandaise Sauce that does not compromise on flavour!!! This is our go-to recipe and we find it better than the sauces filled with butter. Sauce can be made in advance and refrigerated for up to 1 week. From 'Smart Cooking' byAnne Lindsay.
Provided by Deantini
Categories Sauces
Time 25m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
- Beat yogurt, lemon juice, egg yolks well
- Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
- Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).
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- Whisk lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk. Lift bowl occasionally to allow the trapped steam to escape so the bowl doesn’t get too hot. Cook, whisking constantly until the egg mixture is steaming hot and thickened, but not curdling along the edge, 1 to 2 minutes.
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