1 tb Cornstarch;
2 ts Dry mustard;
1 1/2 ts Salt;
1 c Water;
2 md Eggs; beaten
1/3 c Lemon juice; fresh
2 tb White vinegar;
Sugar substitute to 6 ts
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
