Your favorite Japanese sauce lightened up! All the flavor and creaminess of original yum yum sauce without the fat that comes with it. It is YUM!
I don’t know about you guys, but Yum Yum sauce is up on there on my favorite sauces of all time list. DANG the flavor is just so good!!
As aways, if you try, tag me on Instagram (@LaurenFitFoodie) because I love seeing your yummy recreations!
Yield: 12
Skinny Yum Yum Sauce
Your favorite Japanese sauce lightened up! All the flavor and creaminess of original yum yum sauce without the fat that comes with it. It is YUM!
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 3/4 cup plain nonfat Greek yogurt (170g)
- 1/2 cup light mayo (120g)
- 1/4 cup sugar-free ketchup (68g)
- 1 Tbsp chili garlic sauce (15g)
- 1 Tbsp rice vinegar (15g)
- 2 tsp avocado or olive oil (10g)
- 1 tsp minced garlic
- 1 tsp minced onion seasoning
- 1 tsp granulated stevia or 1/8 tsp liquid stevia
- 1/8 tsp paprika
- 1/8 tsp salt
- 1 tsp water, or more for thinner consistency
Instructions
- Combine all the ingredients together in a food processor, blender, or with an immersion blender.
- Taste and add any extra sweetener, salt, mayo, etc. to taste.
- Cover and let chill at least 30 minutes before serving.
Notes
MFP entry: LFF Skinny Yum Yum Sauce
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Nutrition Information:
Yield:
12Serving Size:
2 tbsp (31g)Amount Per Serving: Calories: 36Total Fat: 3.1gSaturated Fat: 0.4gCarbohydrates: 1.9gFiber: 0.1gSugar: 0.4gProtein: 1.6g
You are my hero! I love yum yum sauce, but hate the calorie load! Can’t wait to give it a try!
Did you like the sauce? Taste similar to normal?
Ingredients say rice vinegar but your picture of Ingredients show white wine vinegar, does it matter?
It tastes best with rice vinegar, but white wine vinegar works as a good sub when in a pinch and you don’t have rice vinegar on hand!
Thank you, i used rice. Its great on chicken as a dip and I thinned it out after weighing 30g to make a dressing for the salad. Def hits the Yum Yum sauce craving I had
Hi! How long can this be stored for once it’s made? Thanks, it came out great!
I’d recommend a roughly a week! I’ve kept it up to 2 weeks before and it was still great. Just as long as all the ingredients you are using aren’t expiring anytime soon. If it starts to separate some, just give it a quick stir! So glad you love it!
Like other commenters, I am so glad to find a way to make yum yum sauce that is much, much healthier than the original. I plan to make it *again,* and when I do, for my palette, I will halve the rice wine vinegar and double the stevia. I definitely knew I was eating nonfat plain yogurt, but maybe I could’ve stirred better. The chili garlic sauce is so great in this. It really scratched the itch for a healthier yum yum sauce!
Thank you for the feedback Billy! I love this recipe too and it works as wonderful sub! But I have been wanting to tweak it to make it taste a little more like the real deal too. Would love to hear how your experiment goes!
Is there something you can use rather that stevia? I can’t stand the after taste… maybe erythritol?