Low Fat Yogurt Hollandaise Sauce Recipes

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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



Low Fat Yogurt Hollandaise Sauce image

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

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

YOGURT HOLLANDAISE SAUCE

Make and share this Yogurt Hollandaise Sauce recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Sauces

Time 17m

Yield 1 cup

Number Of Ingredients 6



Yogurt Hollandaise Sauce image

Steps:

  • In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
  • Makes 1 cup (250 mL) or topping for 8 poached eggs.
  • TIP:.
  • Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
  • Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.
  • Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
  • Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.
  • Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.

Nutrition Facts : Calories 292.2, Fat 15.9, SaturatedFat 7, Cholesterol 446.9, Sodium 837, Carbohydrate 17.9, Fiber 0.1, Sugar 17.8, Protein 19

3/4 cup plain yogurt
2 eggs
2 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
1/4 teaspoon hot pepper sauce

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