1 chicken bouillon cube
3/4 c. boiling water
1/4 c. butter
1/4 c. flour
1 1/2 c. plain yogurt
1/2 c. grated imported Parmesan cheese
1/2 c. shredded Swiss cheese
1 lg. bunch broccoli, cooked

Dissolve bouillon cube in water. Melt butter in a small saucepan and blend in the flour. Stir in yogurt and blend until thickened. Add bouillon and cheeses and stir over low heat until cheeses melt. Serve over hot, cooked broccoli. Yield: 3 cups sauce.