Instructions: 1. Place the cilantro leaves, basil leaves and cumin in a blender or food processor. With the machine running add the garlic and then dribble in the oil until you have a smooth puree.

2. Fold in the yogurt and season to your taste with salt and pepper. Grate a few shreds of lime zest into the cream if desired, taste and chill thoroughly before serving.

**FAT TRACKING Tip: Reduce the oil to 1/4 cup and add 1/4 cup nonfat sour cream.

MAKES APPROXIMATELY 1 1/2 CUPS, SERVING SIZE 1 TABLESPOON

Notes: The authors say that this is the most popular of all their sauces.

Use as a dip, spread on chili, scallops, salmon, fillet of sole. Can make smaller or larger quantities. Store covered in refrigerator up to whatever the expiration date is on the yogurt.

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