| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces, Low-fat, Dairy, Eggs | 6 | Servings | |
INGREDIENTS
| 2 | tb | Liquid Butter Buds |
| 1 | c | Boiling water |
| 12 | ts | Lite salt; opt |
| 1 | tb | Flour |
| 2 | Egg Beaters; beaten | |
| Juice of 1/2 lemon |
INSTRUCTIONS
LIZ JONES VXRF36B Combine Butter Buds and flour in a sauce pan. Add boiling water, stirring constantly. Cook over low heat. Beat Egg Beaters, salt and lemon juice together. Add some of the first mixture to this before slowly adding to the Butter Buds, flour, and water. Cook until the spoon is well coated. This is delicious, easy to make, and will keep well. It is just as good warmed over as it is fresh off the stove. Yields: 1 1/2 cups = 6- 1/2 cup servings. Per serving: Fat: 0g; Calories: 12; Protien: 1.2g; Cholesterol: 0mg; Carbohydrate: 1.47g; Sodium: 16mg Source: "Butter Busters" by Pam Mycoskie - 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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