Broccoli & Lemon Sauce

6 bunches broccoli, cut into florets with 3-inch stems
1 C reduced-fat mayonnaise
3 C plain nonfat yogurt
1 T grated lemon peel
1/3 C lemon juice
2 tsp white horseradish
2 tsp hot Chinese mustard

Steam broccoli over boiling water until crisp-tender. Immediately plunge
broccoli into ice water to stop the cooking and keep its color bright green.

Drain well and chill. To make Lemon Sauce, combine remaining ingredients and chill. Serve broccoli on a platter with bowls of Lemon Sauce for dipping.

Suggestion:

• Broccoli can be steamed in a microwave oven; see manufacturer’s instructions for timing broccoli in your particular oven.