| 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
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