Yogurt Hollandaise

Can be made ahead and reheated!

¾ cup	Olympic Natural Yogurt	185 ml
2 tsp.	lemon (or lime) juice	10 ml
3	egg yolks	3
1 tsp.	dijon mustard	5 ml
¼ tsp.	salt	1 ml
pinch	pepper	pinch
dash	Tabasco sauce	dash

In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and Tabasco sauce. Cook over simmering water, stirring constantly for 8 to 12 minutes or until sauce is thick. Taste and adjust seasoning.

Spicy Coriander and Mint Chutney

1 cup	fresh coriander, chopped	250 ml
1/3 cup	fresh mint leaves, chopped	75 ml
1 tbsp.	jalapeno pepper, chopped	15 ml
½ tsp.	garlic, minced	2 ml
1 tsp.	fresh ginger, minced	5 ml
2 tbsp.	lemon juice	30 ml
¼ tsp.	cumin	1 ml
1 tsp.	honey or sugar	5 ml
	salt and pepper
¼ cup	Olympic Natural Yogurt	60 ml

Puree the coriander, mint, jalapeno pepper, garlic, ginger, lemon juice, cumin, honey, salt and pepper. Whisk in the yogurt. Make up to 3 hours ahead and chill. Makes ¾ cup.

Walnut Ginger Sauce

Mix first three ingredients together and fold in yogurt. Serve with fruit or put a dollop on fruit salad.

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** Add Olympic Natural Yogurt to basic white sauce for a tangy taste! **