Buttermilk Mayonnaisediabetic, dressings 1/2 teaspoon granulated gelatin 1 tablespoon cold water 1/2 teaspoon dry mustard 1/4 teaspoon salt 1 few grains freshley ground pepper 1 tablespoon water 1 cup buttermilk; made from skim milk 2 teaspoon green onion; finely chopped 2 teaspoon parsley; minced fresh Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix together mustard, salt, pepper, and 1 tb water until smooth. Combine all ingredients except parsley and blend well. Chill until it begins to ticken. Beat gently untill smooth; stir in parsley. Turn into a jay and cover. Chill serveral hours. Food Exchanges per serving: Up to 2 tablespoons may be considered "free" CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; Low sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy O'Brion and her Meal Master |
