Pierogies with Lemon Caper Butter
- 3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T’s)
- 1 teaspoon light butter (from a stick, not tub; I used Challenge Light)
- 1 teaspoon fresh lemon juice
- 1 teaspoon drained capers
- Salt and pepper, to taste
Instructions:
The flavor of this dish is subtle, so it’s particularly great for those who aren’t as in love with spicy foods as I am.
- Boil the pierogies according to package directions. Reserve 1 tablespoon of the cooking liquid.
- Meanwhile, add the butter and lemon juice to a small nonstick skillet over medium heat. Cook the mixture, stirring frequently, until the butter is just melted. Add the capers and the reserved cooking liquid, and continue heating until the sauce is warm, 1 to 3 minutes. Drain the pierogies and add them to the pan. Gently toss them until they are coated with the sauce. Season with salt and pepper. Serve immediately.