Ingredients
- 1 cup packed Italian parslay sprigs
- 1/2 cup (1" pieces)scallions
- 1 clove garlic, minced
- 1/4 cup chicken broth or water
- 1 cup nonfat yogurt
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil, extra virgin
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. salt
Directions
Put parsley, scallions, garlic and broth in a small saucepan and bring to a boil.Reduce heat, cover and simmer 4 to 5 minutes until sdallions are tender and parsley wilted. Drain well. Scrape into a food processor or blender. Add yogurt, lemon juice, oil, pepper and salt. Process until smooth. Cover and refrigerate 30 minutes before serving. Makes 1 2/3 cups.Keeps well, refrigerated, up to 3 days.
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Submitted 6/13/05.
Source: a magazine clipping
Submitted By: Linda Murray
daniel_m38@yahoo.com
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