Lemony Yogurt Sauce Recipes

Steps:

• Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
• Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
• Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
• Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.

Steps:

• Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

Steps:

• STIR sweetened condensed milk, preserves and lemon juice in large bowl until blended.
• STIR in whipped topping, yogurt, lemon peel and food color, if desired, until completely blended. Cover and chill at least 45 minutes for best flavor. Serve over fruit salad, sliced pound cake, French toast or waffles.

Steps:

• Whisk all the ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.