Lower-Fat Eggs Benedict

1. Sauce: For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.

2. Eggs: Spray an 8-inch skillet with nonstick spray coating. Fill the skillet halfway with water. Bring to boiling; reduce heat so water is simmering. To poach eggs, break 1 egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until eggs are just soft-cooked.

3. Meanwhile, in a large skillet cook bacon over medium heat for 3 minutes on each side. Cover; keep warm.

4. Cook and stir sauce over low heat just until heated through, but do not boil.

5. To serve, top each muffin half with 1 slice bacon, 1 egg, and one-fourth of the sauce. Makes 4 servings.