Low Fat Yogurt Hollandaise Sauce - cooking recipe

Ingredients

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

Preparation

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.