Smoked Trout & Chive Cream Sauce

• 1 c. low fat sour cream
• 1 c. low fat cream cheese
• 3 T. snipped fresh chives
• 1 clove garlic, minced
• 1/2 lb. smoked trout, separated into small pieces

Combine the sour cream and cream cheese in a medium saucepan. Whisk over medium-low heat until well blended and warmed. Add the remaining ingredients and continue to stir and heat until the sauce is warmed through. Serve over Fluffy Oven Eggs (recipe follows) or as an elegant topping to Eggs Benedict.

• Yields: about 3 cups
• Preparation Time: 15 minutes