For 4-6 servings:
Grate lemons thinly, then squeeze. Stir through yogurt with lemon zest, 2-3 tbsp juice of one lemon, salt and pepper, season with a pinch of sugar and Worcestershire sauce. Pluck lemon balm leaves by stems, chop coarsely and stir in.
Carbohydrates = 395 joules (94 calories).
Yogurt lemon sauce tastes good with: fennel, leaf lettuce, celery stalks and mushrooms.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!