Title: Buttermilk Mayonnaise
Categories: Diabetic Dressing
Yield: 8 Servings

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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