In a small saucepan combine yogurt, white wine, olive oil, garlic, and dill. Turn the heat to low. Do not boil. Make a slurry (thin paste) by combining the cornstarch with a little water. Whisk the cornstarch mixture into the yogurt, stirring often. Bring to a simmer (that’s when the sauce will thicken) and then return heat to very low. Do not boil. Contains 1 block.
Nutritional facts per serving: Calories 102; Protein 8g; Total Fat 3g; Carb. 8g; Fiber 0g