Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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