Cool And Tangy Watercress Sauce
|Watercress||2 1⁄4 Bunch (225 gm), washed (2 large bunches)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped to soft peaks|
|Freshly ground black pepper||To Taste|
Remove any yellow leaves and trim the coarse stems from the watercress.
Place it in a food processor fitted with a steel chopping blade and puree.
Add the mayonnaise and yogurt and pulse just until blended.
Transfer the sauce to a bowl and fold in the cream, salt, and pepper.