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Buttermilk Mayonnaise

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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

Yield: 8 servings

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