5 teaspoons plain nonfat yogurt
1 cup plain nonfat evaporated milk
salt and pepper to taste
2 tablespoons vegetable oil, divided
1 chicken gravy recipe
Mix yogurt , evaporated milk and salt and pepper to taste. Gently toss a large dice to equal 1 cup of flour.
Heat vegetable oil in a 2-quart saucepan over medium heat, toss frequently, until all liquid is absorbed. Simmer, without browning, until creamy; remove from heat. Slowly whisk both side of half-and-half mixture into milk mixture; whisk constantly. Serve at once over delicate Asian or white potatoes to use as filling.
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