Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations.

Makes about 1/2 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste

Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

NUTRITION INFORMATION: Per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 50 mg sodium.

1 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

It added nothing to the Salmon Cakes.

Carol

I liked it a lot, added some capers. It kept well for several days

Anonymous, Oswego, NY

This sauce made the salmon cakes delightful! I didn't have yogurt so I substituted Daisy Light Sour Cream instead. A keeper! I might even use this recipe as a dip for vegies and chips! Adjust ingredients to your liking...

Anonymous, Ogallala, NE

I thought it was very nice with pan-broiled salmon filets. It should be made a couple of hours early for the flavors to blend.

Cheryl, Lamar, CO