Creamy Prawn Sauce with "Low Fat Yogurt"

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week, but since she has been helping me shed a pound or two, the cream that once had its own corner of the fridge has been replaced by low fat yogurt (which sits nicely next to the low fat spread), which Les assured me was just as good if not better,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