| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sauces | 1 | Servings | |
INGREDIENTS
| 1 1/2 | T | Cornstarch |
| 1/2 | t | Dry mustard |
| 2/3 | c | 1% low-fat milk |
| 2 | T | Frozen egg substitute |
| thawed | ||
| 2 1/2 | T | Fresh lemon juice |
| 2 | t | Margarine |
| 1/8 | t | Salt |
INSTRUCTIONS
Combine cornstarch and mustard in a 2-cup glass measure. Gradually add milk and egg substitute, blending with a wire whisk. Microwave at HIGH 1 minute; stir well. Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds. Add lemon juice, margarine, and salt; stir with a wire whisk. Yield: 1 cup (serving size: 1 tablespoon). Per serving: 242 Calories; 13g Fat (47% calories from fat); 9g Protein; 23g Carbohydrate; 7mg Cholesterol; 499mg Sodium Serving Ideas : Serve over Micro-Steamed Asparagus. Recipe by: Cooking Light, Mar/Apr 1993, page 103 Posted to MC-Recipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.
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