Low-calorie cooked dressing

16 servings

Ingredients

QuantityIngredient
¼cupIstant nonfat dry milk;
teaspoonDry mustard;
1teaspoonSalt;
teaspoonFreshly gound pepper
1tablespoonAll-purpose flour;
1mediumEgg;(I use egg replacer)
1cupWater;
2tablespoonsMargarine;
Sugar substitute equivalent to 6 ts sugar

Directions

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.

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