Lemon Mayonnaisediabetic, dressings, fruits 1 tablespoon cornstarch 2 teaspoon dry mustard 1 1/2 teaspoon salt 1 cup water 2 medium eggs; beaten 1/3 cup lemon juice; fresh 2 tablespoon white vinegar 1 sugar substitute to 6 ts 1 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 |
