Dill Sauce

Ingredients

1 1/2 tablespoons margarine
2 tablespoons all-purpose flour
1 teaspoon seasoned salt
1/8 teaspoon freshly-ground white pepper
1 teaspoon chicken bouillon granules
= (or 1 chicken bouillon cube)
1/2 cup hot water
1 cup plain low-fat yogurt
1 tablespoon minced fresh dill weed
= (or 1 tspn dried dill weed)

Method

Melt margarine; stir in flour, salt, and pepper and blend until smooth. Add bouillon, then hot water, gradually stirring to blend. Cook over low heat, stirring constantly until thick and smooth.

Remove from heat. Stir in yogurt and dill weed; blend well. Stir over low heat but do not allow to boil.

This sauce is especially good when served on cooked cauliflower, peas, broccoli, small boiled onions, or carrots.

This recipe yields 1 1/2 cups. Serving size: 3 tablespoons.

Exchanges Per Serving: 1/2 Low-fat Milk.

Nutrition Facts: Carbohydrates 4g; Protein 2g; Fat 3g; Calories 45; Fiber 0.1g; Sodium 275mg; Cholesterol 2mg.

Note: Low-sodium diets: Omit salt. Use unsalted margarine and a low-sodium chicken bouillon cube.

Yield

8 Servings


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