YIELD Makes about 3/4 cup sauce


4 ounces fat-free cream cheese
3 tablespoons plain fat-free yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard


  1. Process all ingredients in food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot.
This recipe appears in: Eggs Benedict  /  Savory Sauces
Serving Size: 2 tablespoons
Sodium 128 mg
Protein 3 g
Fiber <1 g
Carbohydrate 2 g
Cholesterol 2 mg
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 10.7 %
Calories 24

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