Yield: 12 servings
Measure | Ingredient |
---|---|
1 tablespoon | Cornstarch; |
2 teaspoons | Dry mustard; |
1½ teaspoon | Salt; |
1 cup | Water; |
2 mediums | Eggs; beaten |
⅓ cup | Lemon juice; fresh |
2 tablespoons | White vinegar; |
\N \N | Sugar substitute to 6 ts |
\N \N | Sugar; |
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