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CATEGORY CUISINE TAG YIELD
Grains, Dairy Diabetic, Dressings 8 Servings

INGREDIENTS

1/2 ts Granulated gelatin
1 tb Cold water
1/2 ts Dry mustard;
1/4 ts Salt
Few grains freshley ground pepper
1 tb Water
1 c Buttermilk; made from skim milk
2 ts Green onion; finely chopped
2 ts Parsley; minced fresh

INSTRUCTIONS

Soak gelatin in 1 tb cold water.  Dissolve over hot water.  Mix
together mustard, salt, pepper, and 1 tb water until smooth.  Combine
all ingredients except parsley and blend well.  Chill until it begins
to ticken.  Beat gently untill smooth; stir in parsley.  Turn into a
jay and cover.  Chill  serveral hours.
Food Exchanges per serving: Up to 2 tablespoons may be considered
"free" CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; Low sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy O'Brion and her
Meal Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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