Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Granulated gelatin |
| 1 tablespoon | Cold water |
| ½ teaspoon | Dry mustard; |
| ¼ teaspoon | Salt |
| \N \N | Few grains freshley ground pepper |
| 1 tablespoon | Water |
| 1 cup | Buttermilk; made from skim milk |
| 2 teaspoons | Green onion; finely chopped |
| 2 teaspoons | Parsley; minced fresh |
Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix together mustard, salt, pepper, and 1 tb water until smooth. Combine all ingredients except parsley and blend well. Chill until it begins to ticken. Beat gently untill smooth; stir in parsley. Turn into a jay and cover. Chill serveral hours. Food Exchanges per serving: Up to 2 tablespoons may be considered "free" CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; LOW-SODIUM: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy O'Brion and her Meal Master