Lemon Yogurt Dressing Recipe
Summary
Ingredients
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 2 | |
| Plain yogurt | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 748 Calories from Fat 154
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 452.3 mg150.8%
Sodium 730.9 mg30.5%
Total Carbohydrates 133 g44.3%
Dietary Fiber 0.99 g4%
Sugars 113.4 g
Protein 21 g41.7%
Vitamin A 14.6% Vitamin C 75%
Calcium 34% Iron 11.6%
*Based on a 2000 Calorie diet
Directions
Stir in water, lemon peel, and lemon juice.
Cook, stirring, over medium heat until mixture boils and thickens.
In a small bowl, lightly beat eggs.
Stir some of the hot sauce into eggs, then stir all into mixture in pan; heat, stirring, for 1 minute.
Remove from heat and cool for 10 minutes, stirring occasionally.
Cover and refrigerate for as long as 5 days.
Just before serving, fold in yogurt.
Chef
