Buttermilk mayonnaise

8 servings

Ingredients

Quantity	Measure	Ingredient
½	teaspoon	Granulated gelatin
1	tablespoon	Cold water
½	teaspoon	Dry mustard;
¼	teaspoon	Salt
		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

Directions

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