Yield: 16 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Istant nonfat dry milk; |
| 1¼ teaspoon | Dry mustard; |
| 1 teaspoon | Salt; |
| ⅛ teaspoon | Freshly gound pepper |
| 1 tablespoon | All-purpose flour; |
| 1 medium | Egg;(I use egg replacer) |
| 1 cup | Water; |
| 2 tablespoons | Margarine; |
| Sugar substitute equivalent to 6 ts sugar |
Combine dry ingredents in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from heat. Add margarine and sweetener; blend well. Turn into a pint jar; cover. Store in refrigerator. Food Exchange per serving: UP TO 1½ TABLESPOONS MAY BE CONSIDERED "FREE"; CAL: 21; CHO: 2g; PRO: 1g; FAT: 1g; SOD: 143; LOW-SODIUM DIETS: Omit salt.
Source: The Art of Cooking for the Daibetic by Mary Abbott Hess, R.D.,M.S.
Brought to you and yours via Nancy O'Brion and her Meal-Master