1\/4 C. low fat sour cream
\n1\/4 C. low fat plain yogurt
\n1 tsp. fresh lemon juice
\n1\/21\/2 tsp. Dijon mustard<\/p>\n
Combine all of the ingredients in a small saucepan. Heat and stir over very low heat until the sauce is heated through – do not allow the sauce to boil! You can use this sauce over eggs, cooked vegetables, meat or poultry.<\/p>\n
OR<\/p>\n
1\/4 C. Eggbeaters
\n1 T. Smart Balance Spread
\n1 tsp. fresh Lemon Juice
\n1\/2 tsp. Dijon Mustard
\nDash Cayenne Pepper<\/p>\n
In one cup microwave safe measuring cup, combine egg substitute and spread. Microwave on low (20%) for 1 minute, stirring at 30 seconds. Stir the lemon juice and mustard into the sauce. Microwave on low 3 minutes more on low, stirring every 30 seconds until thick. Stir in cayenne. If mixture curdles, transfer to a blender and process on low speed for 30 seconds.<\/p>\n
Yield: 2 servings
\nCalories: 54
\nFat: 4g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. low fat sour cream 1\/4 C. low fat plain yogurt 1 tsp. fresh lemon juice 1\/21\/2 tsp. Dijon mustard Combine all of the ingredients in a small saucepan. Heat and stir over very low heat until the sauce is heated through – do not allow the sauce to boil! You can use this sauce over eggs, cooked vegetables, meat or poultry. OR 1\/4 C. Eggbeaters 1 T. Smart Balance Spread 1 tsp. fresh Lemon Juice 1\/2 tsp. Dijon…<\/p>\n