Here is a light Hollandaise sauce...hope it is what you are looking for.
Light Hollandaise sauce
1 cup plain fat free yogurt
3 egg yolks
2 teaspoons lemon juice
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
Beat eggs, yogurt, lemon juice in double boiler.
Cook for about 15 min or until thickened. ***Note: Sauce will become thinner after 10 min of cooking, then will thicken again.
Remove from heat and stir in parsley, salt, pepper and mustard.
Serve warm or can be refrigerated for up to 1 week.
Reheat over hot , not boiling water.