---------- Recipe via Meal-Master (tm) v8.02

     Title: LEMON MAYONNAISE
Categories: Diabetic, Dressings, Fruits
     Yield: 12 servings

     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

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