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Americas Best Kitchens
Apple Carrot Muffins
Avocado Fruit Salad
Brown Rice and Lentil Salad
Buttermilk Yogurt Dressing
Cheese Yogurt Sauce
Chilled Beet Soup
Chinese Herbal Soup
Converting Recipes to
Healthy Recipes
Cucumber Salad
Festive Fruit Salad
French Market Soup
Fried Eggplant
Fruit Slaw
Garam Masala
Ghee
Ginger Rosemary Vinegar
Healthy Banana Muffins
Iced Tomato Soup from
Spain
Lemon Beet Rice
Lemon Bread
Lime Wine Punch
Marinated Mushroom Salad
Melon, Cucumber & Tomato
Salad
Mixed Fruit Shake
Oatmeal Cookies
Rice With Nuts from
Spain
Rice-Almond Salad
Roasted Mediterranean
Vegetables
Seasoning Secrets
Spanish Salad Tropical Coffee Cake
Whole Wheat Soy Waffles
Winter Fruit Salad
Cheese
Yogurt Sauce
This sauce goes well
with vegetables, pasta, and hard-cooked eggs.
Ingredients
3/4 cup plain
yogurt, at room temperature
1 cup grated sharp Cheddar, or Swiss cheese
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon cold water
2 tablespoons butter
3/4 teaspoon paprika (optional)
Salt and ground white pepper to taste
Makes about 2 cups
Directions
1.
Combine the mustard with
the cold water. Let it stand for 10 minutes.
2.
In a saucepan, melt the
butter over low heat. Add the flour and cook 1-2 minutes, stirring constantly.
3.
Gradually add the milk
and then the yogurt, stirring until the sauce is smooth and thickened. Add the
cheese, mustard mixture, paprika, and salt and pepper.
4.
Simmer, stirring, just
until the cheese is melted.
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