Title: Skim Milk Mayonnaise
Categories: Salad Sauce Dressing
Yield: 16 Servings
| 1 1/2 | ts | Granulated gelatin |
| 1/4 | c | Cold water |
| 1 1/2 | c | Skim milk |
| 2 | | Medium egg yolks, beaten |
| 1 1/2 | ts | Dry mustard |
| 1 | ts | Salt (omit for low sodium di |
| 1/4 | ts | Paprika |
| 1/4 | c | White vinegar |
| 3 | ts | Sugar |
Soak gelatin in cold water; set aside. Scald milk in the top of a double
boiler. Slowly pour over beaten egg yolks, stirring constantly to prevent
curdling. Return egg-milk mixture to the top of the double boiler and add
mustard, salt, and paprika. Cook over simmering water, stirring
continually until mixture is thick enough to coat the spoon. Remove from
heat. Add vinegar, gelatin, and sweetener; blend well. Pour into a pint
jar; cover and chill. Stir before using. Values per serving: CHO 1 gm.,
PRO 1 gm., FAT 1 gm., Calories 16, Sodium 146 mg. with salt. Food Exchange
per serving: Up to 2 TBSP may be considered "free."