Guilt-Free Cajun Crab Cake Benedict

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Guilt-Free Cajun Crab Cake Benedict

I’ve decided to try a  new diet called the 5:2 Fast Diet.  Basically, you fast (eat under 500 calories) for 2 days of the week and eat normally for the other 5. I was craving Eggs Benedict and although it was not one of my “fast days,” I knew I would feel guilty eating so much butter. I found a recipe online using yogurt instead and it was delicious. Scott added a little bit of Curry powder to his a really enjoyed it. I recommend it even if you aren’t counting calories!

Serving: For 2

Guilt-Free Hollandaise Sauce

Ingredients

1 cup low-fat plain yogurt, plain
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 pinch fresh ground pepper
1 tbsp fresh chives
1 tsp of Tony Chachere’s
1 cup of frozen Southern Style Hashbrowns
2 frozen Cajun Crab Cakes
2 eggs

Directions:

1 Use double boiler or like me – place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
2 Beat yogurt, lemon juice, egg yolks well
3 Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
4 Remove from heat and stir in salt, mustard, pepper and Tony’s and chives.

Top baked country hashbrown potatoes with baked Cajun Crab Cake (follow baking instructions on package) and poached egg. Top with Guilt-Free Hollandaise.

Inspired by: <a href=”http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback”>http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback</a&gt;

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