1 1/2 ts Granulated gelatin
1/4 c Cold water
1 1/2 c Skim milk
2 ea Medium egg yolks, beaten
1 1/2 ts Dry mustard
1 ts Salt (omit for low sodium di
1/4 ts Paprika
1/4 c White vinegar
3 ts Sugar
Soak gelatin in cold water; set aside. Scald milk in
the top of a double boiler. Slowly pour over beaten
egg yolks, stirring constantly to prevent curdling.
Return egg-milk mixture to the top of the double
boiler and add mustard, salt, and paprika. Cook over
simmering water, stirring continually until mixture is
thick enough to coat the spoon. Remove from heat. Add
vinegar, gelatin, and sweetener; blend well. Pour into
a pint jar; cover and chill. Stir before using.
Values per serving: CHO 1 gm., PRO 1 gm., FAT 1 gm.,
Calories 16, Sodium 146 mg. with salt. Food Exchange
per serving: Up to 2 TBSP may be considered "free."
