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- 1 teaspoon olive oil
- 1 tablespoon finely minced shallot
- 1 teaspoon corn starch
- 1/3 cup low-sodium chicken broth
- 1 cup Plain Mountain High Yoghurt
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1 tablespoon finely minced fresh tarragon
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
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Heat olive oil in a small saucepan over medium heat. Add shallots and cook for about 1 minute.
Meantime, in a small bowl, combine cornstarch with chicken broth and mix well. Pour broth mixture into warm pan with shallot. Cook for about 2 minutes or until thickened, stirring frequently.
Stir in yoghurt, sugar, lemon juice, tarragon, salt, and pepper. Continue cooking for about one minute or until warmed through. Remove from heat and serve over your favorite grilled fish or seafood.
Makes about 1 cup.
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| Calories - 35 |
| Total Fat - 1.5g |
| Cholesterol - 5mg |
| Potassium - 75mg |
| Sodium - 85mg |
| Total Carbohydrates - 3g |
| Protein - 2g |
| Fiber - 0g |
| Calcium - 6% |
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Serving size: 2 tablespoons.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
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Suzie J makes this comment
Friday, 25 June 2010