Les loves a sauce if we are having steak during the week, but since she has been helping me shed a pound or two, the cream that once had its own corner of the fridge has been replaced by low fat yogurt (which sits nicely next to the low fat spread), which Les assured me was just as good if not better,
yeah ok.
So if I come up with a sauce, can I have some potato chips?
Les makes wonderful potato chips. Potatoes, washed, cut into chunky chips, par boiled, dried, smeared in olive oil and put in a hot oven………..
Anyway back to the sauce, follow the recipe and try it.
Serves 2
Prep Time 5 mins
Cooking Time 20 mins
Ingredients
- 8oz/225g Cooked prawns
- 4 Large mushrooms, thinly sliced
- 2 Cloves garlic, crushed
- ½ Red onion, finely chopped
- 1oz/28g Butter or low fat spread
- 6fl oz/150ml Dry white wine
- 7fl oz/200ml Low fat yoghurt
- Freshly ground black pepper
Method
- Melt the butter in a large non stick frying pan or wok
- Add the onions, garlic and mushrooms and cook on a medium heat until the onions are soft
- Add the wine and cook until the liquid is reduced by half
- Take off the heat and liquidise
- Put the sauce back onto a low heat and add plenty of black pepper
- Pour in the yoghurt and stir
- Drain any liquid from the prawns and add them to the sauce to heat through
Equipment
- Large non stick frying pan or wok
- Liquidiser or food processor
Shopping List
- 8oz/225g Cooked prawns
- 4 Large mushrooms
- 2 Cloves garlic
- Red onion
- 1oz/28g Butter or low fat spread
- 6fl oz/150ml Dry white wine
- 7fl oz/200ml Low fat yoghurt
{ 8 comments… read them below or add one }
My husband loves sauces ~ will have to try this one out. Thanks for English measurements, too!
Kristin,
Thank you :0)
Oh I ADORe using yogurt in cooking. It's hard to prevent it from curdling, but when it really is SO tasty in a sauce, and is so healthy as well! I love how it gives a little tang!
This looks so lovely! I use soy cream all the time whenever they say cream because I like it that way & it is so lovely too! Youghourt is a great alternative too!
Hi Sophia
Thanks, Baz made this sauce so I stayed out of the kitchen lol. I've made yoghurt sauces before & I just put a teaspoon or two of plain (all purpose) flour into the yoghurt before it's heated, this helps it keep stable, then just let it heat through, stirring all the time. :0)
Hi Sophie,
Thank you, I haven't tried soy cream, I will have to look out for that~creme fraiche is good too :0)
You are my inspiration to begin cooking. I can't believe you cook these amazing meals every day. Do you start in the morning?
Hi Kate,
Thank you…I usually decide what to make a couple of days ahead, or when I make out the shopping list, it just makes it easier in the week, I've always got yoghurt and creme fraiche in the fridge because they're great for sauces. :0)