Rich buttery crust and a tart lemon-blueberry topping are features of this Greek yogurt cheesecake. It’s simple to prepare in advance for events or a special summer dessert. Select any fresh berry you like.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup low-sodium canned chicken broth
- 2 tablespoons coarse-grain mustard
- 2 tablespoons heavy cream
Instructions
- Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Reviews
I actually made this to serve over wild rice patties and I liked it . I think it would work well on a lot of different things including Brussels sprouts. It was a little thin but other than that, no complaints.
I used a thick plain Greek yogurt mixed with a tablespoon of finely crushed walnuts and it thickened wonderfully!
I loved this with a pork tenderloin I made by coating it in 1/4 cup dijon mustard and 1 1/2 tsp of dried thyme.
This tasted like watered down mustard, not to our liking.
Excellent quick sauce for pork tenderloin or medallions.
I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate.
Used this over a pork tenderloin. Next time I might add some sliced mushrooms.