| 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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