| 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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