Creamy Lemon Sauce

Preparation

1. Prepare Mountain High™ Yoghurt Cheese; measure 2 cups; reserve remaining cheese for another use. Grate lemon peel; set aside. Cut lemon in half; squeeze enough juice from lemon halves to equal 1 tablespoon. Set aside.
2. In an 8-inch skillet, simmer shallots in white wine over medium heat for about 5 minutes.
3. Meanwhile, in a 1-quart saucepan over medium heat, melt 1/4 cup of the butter. Add flour and whisk until smooth. Continue cooking for one to two minutes, whisking constantly, until mixture is smooth and bubbly. Add the flour mixture to the shallots; whisk to blend.
4. Add remaining 2 tablespoons butter, yoghurt cheese, and lemon peel and continue to whisk until creamy. Stir in lemon juice, Parmesan cheese, salt and pepper until blended in. Continue cooking over low heat, stirring frequently, for 5 to 7 minutes, or until thick and creamy. Serve warm over pasta or seafood and vegetables.

Tips

• *To make Mountain High™ Yoghurt Cheese, line medium colander with flat-bottomed paper coffee filters; place colander in bowl. Spoon 2 tubs Mountain High™ original, lowfat or fat free plain yoghurt into lined colander. Cover strainer and bowl; refrigerate at least 12 hours. Discard whey (liquid) in bowl. Unmold cheese with strainer onto plate. Remove strainer; peel away coffee filter. Cover and refrigerate until ready to use. Makes about 2 1/2 cups.

Nutrition Information