Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Granulated gelatin
1 tb Cold water
1/2 ts Dry mustard;
1/4 ts Salt
Few grains freshley ground
-pepper
1 tb Water
1 c Buttermilk; made from skim
-milk
2 ts Green onion; finely chopped
2 ts 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

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