Absolutely delicious and really easy. I use fat-free Greek yogurt, reducing the calories a little. My favorite use for this sauce is the Spring Pizza here on EW's website. I leave out the tablespoon of water so it's a little thicker, then spread the sauce over a pizza crust instead of the three tablespoons of olive oil called for in the pizza recipe. Adds a lot of flavor, and it doesn't burn or separate. Half a recipe covers a 12-inch pizza crust (also an EW recipe) and the rest goes on top of an omelet or a side dish of steamed asparagus within the next couple of days.