Recipe for Fennel and Yogurt Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
olive oil spray or 2-tbs oil
1 x bulb fennel trimmed
thinly sliced (about 1 cup)
2 tbl shallots sliced
1 tbl garlic chopped
4 tbl white wine vinegar
3/4 cup chicken broth fresh or canned
1 dsh Tabasco sauce (hot pepper sauce)
1 tsp ground coriander
1 tsp fresh thyme leaves
1/4 cup plain low-fat yogurt drained
Instructions:
Instructions: 1. Heat a small saucepan over medium-high heat; spray or add oil and heat oil. Add fennel, shallots, and garlic. Cook, stirring, until wilted, about 5 mins.

2. Add the vinegar, stir, and cook for 1 minute. Add the chicken broth, Tabasco, coriander, and thyme. Reduce heat and simmer for about 15 mins.

3. Puree with a food processor until it resembled applesauce. Add the yogurt and blend again for 5 seconds. Season with pepper. Serve warm; if reheated, be sure not to boil.

MAKE AHEAD and keep warm. Substitute your favorite pepper sauce. Use low-fat yogurt.

Menu for Four
* Salmon (7)
* Fennel and Yogurt Sauce (20)
* Steamed Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% Cooking in Europe".

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