|Plain nonfat yogurt/Low fat yogurt||1 Cup (16 tbs) (DANONE)|
|All purpose flour||2 Tablespoon|
|Finely chopped dill weed/1 teaspoon dried dill weed||2 Tablespoon|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|English peas||1 1⁄2 Cup (24 tbs) (Fresh / Frozen)|
|Chicken broth||3 Tablespoon|
In a small bowl combine yogurt, flour, dill weed, pimiento, salt and pepper; stir until smooth.
In a small saucepan combine peas and broth; cover and bring to a boil.
Reduce heat and simmer 5 minutes or until peas are tender.
Stir in yogurt mixture; cook over low heat until thickened, stirring constantly.