| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Diabetic, Dressings, Fruits | 12 | Servings | |
INGREDIENTS
| 1 | tb | Cornstarch; |
| 2 | ts | Dry mustard; |
| 1 1/2 | ts | Salt; |
| 1 | c | Water; |
| 2 | md | Eggs; beaten |
| 1/3 | c | Lemon juice; fresh |
| 2 | tb | White vinegar; |
| Sugar substitute to 6 ts | ||
| Sugar; |
INSTRUCTIONS
For fruit, chicken, or seafood salads. Combine cornstarch, mustard, and salt in the top of a double boiler. Combine water and beaten eggs. Slowly add to cornstrch mixture, stirring constantly, until smooth. Cook over simmering water for 5 minutes, stirring constantly. Very slowly stir in the lemon and vinegar. Continue cooking and stirring over simmering water for 10 more minutes. Remove from heat. Add the sweetener; mix well. Pour into a pint jar, cover, and store in frefrigerator. Stir well before each use. Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED "FREE" CAL: 20; CHO: 2g; PRO: 1g; FAT: 1g; SOD: 256; Low-sodium diet: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought the you and yours via Nancy O'Brion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”