1 tablespoon olive oil
1 small chopped onion
1 glass white wine
4 tablespoons low-fat yogurt
4 oz / 100 g blue brie or cambozola
2 tablespoons pine nuts
aprox 1 lb/ 450 g chopped cooked root vegetables, broccoli and sweetcorn
salt and pepper to taste
- Gently fry the onion in the oil until soft.
- Add wine and yogurt and bring gently to a simmer. Do not boil.
- Simmer for 3 minutes, then add cheese and seasoning.
- Pour over cooked vegetables in gratin dish, sprinkle with pine nuts and toast briefly under grill.