Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Egg Beaters 1/4 t Black pepper
4 ea Tb red wine vinegar 3/4 c Fat free chicken broth
2 ea Cloves garlic, crushed 1/2 c Liquid Butter Buds
2 t Dijon mustard 1/4 c Alpine Lace fatfree
2 t Anchovy paste -Parmesan cheese
1/2 t Salt, optional

Combine Egg Beaters, vinegar, garlic, mustard, anchovy paste, salt and
pepper in blender; blend 10 seconds. With blender running, slowly add
chicken broth, Parmesan cheese and Butter Buds in a slow steady
stream. Cover and chill thoroughly. Per 1/4 cup serving: 32 cal.,
0.2g fat (6%), 0mg chol., 0g fiber, 3g pro., 3g carb., 438mg sod.
Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn
Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95

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