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Add a photoServings: 12
Ingredients
- 1 c. Fat-Free Chicken Broth
- 2 Tbsp. cornstarch
- 2 lrg egg yolks lightly beaten
- 3/4 c. chopped fresh parsley
- 1/2 c. minced fresh basil
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. dijon mustard
- 1 Tbsp. finely minced lemon rind
- 1 x garlic clove chopped
Directions
- Combine broth and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Gradually add in warm broth mix to egg yolks; stir constantly with a whisk. Return broth mix to pan; cook over medium-low heat 15 min or possibly till thermometer registers 160F. Pour into a bowl; stir in parsley and remaining ingredients. Cover and chill.
- Serve with steamed fresh vegetables such as artichokes, carrots, and potatoes, if you like.
- Yield: 1 1/3 c. (serving size: 1 Tbsp.).
- WW- 1 point.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 38 | |
| Calories from Fat 28 | 74% |
| Total Fat 3.11g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 49mg | 2% |
| Potassium 44mg | 1% |
| Total Carbs 1.86g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.08g | 0% |
| Protein 0.85g | 1% |
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