Sauces <back to
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Yogurt Cheese Sauce
Ingredients
(makes approximately 1.2 kg).
• 100g butter
• 85g flour
• 540ml milk
• 280g FreshYo yogurt
• 200g Parmesan, Tasty Cheddar or Swiss cheese
Melt the butter in a saucepan over moderate heat and stir in the flour to make a roux. Gradually add the milk to the pan, beating as you pour.
Place the yogurt in a separate bowl or saucepan and slowly add the white sauce mixture to the yogurt, beating constantly. Season to taste.
Add grated cheese and a pinch of dry mustard before reheating, then allow sauce to simmer, stirring just until the cheese is melted.
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Typical Nutritional Values
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| Units |
Per 100g Portion
Using Natural Yogurt |
Per 100g Portion
Using Reduced Fat Yogurt |
|
| Energy | kJ kcal |
863
206 |
851
203 |
| Protein | % |
10
|
10
|
| Fat | % |
15
|
14
|
| Sat Fat | % |
10
|
10
|
| Carbohydrate | % |
9
|
9
|
| Sugar | % |
4
|
4
|
| Calcium | mg/100g |
273
|
279
|
| Sodium | mg/100g |
317
|
318
|
| Fibre | % |
0
|
0
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