Low-calorie cooked dressing

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.

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