| 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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