Low-calorie Cooked Dressing Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Istant nonfat dry milk,
1 medium: Egg, (I use egg replacer)
1 1/4 tsp: Dry mustard,
1 cup: Water,
1 tsp: Salt,
2 tbsp: Margarine,
1/8 tsp: Freshly gound pepper,
Sugar substitute equivalent,
1 tbsp: All-purpose flour,
-to 6 ts sugar,
Directions:
Combine dry ingredents in top of double boiler. Beat egg slightly and
combine with water and vinegar. Add to dry ingredients slowly, stirring to
blend well. Cook over simmering water, stirring constantly until thick and
smooth. Remove from heat. Add margarine and sweetener; blend well. Turn
into a pint jar; cover. Store in refrigerator. Food Exchange per serving:
UP TO 1 1/2 TABLESPOONS MAY BE CONSIDERED "FREE"; CAL: 21; CHO: 2g; PRO:
1g; FAT: 1g; SOD: 143; LOW-SODIUM DIETS: Omit salt.
Source: The Art of Cooking for the Daibetic by Mary Abbott Hess, R.D.,M.S.
Brought to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
combine with water and vinegar. Add to dry ingredients slowly, stirring to
blend well. Cook over simmering water, stirring constantly until thick and
smooth. Remove from heat. Add margarine and sweetener; blend well. Turn
into a pint jar; cover. Store in refrigerator. Food Exchange per serving:
UP TO 1 1/2 TABLESPOONS MAY BE CONSIDERED "FREE"; CAL: 21; CHO: 2g; PRO:
1g; FAT: 1g; SOD: 143; LOW-SODIUM DIETS: Omit salt.
Source: The Art of Cooking for the Daibetic by Mary Abbott Hess, R.D.,M.S.
Brought to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp