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2 pk BUTTER BUDS (1 OZ. DRY) 1/4 c HOT TAP WATER
1/2 c NON-FAT DRY MILK SOLIDS 2 tb CORN OIL
1/4 c NON DAIRY CREAMER
16 servings
USE A FORK TO BLEND ALL INGREDIENTS TOGETHER. (BLEND HOT WATER AND BUTTER
BUDS TOGETHER FIRST). BLEND IN A BLENDER ON HIGH SPEED FOR 2 MINUTES.
SPOON INTO A CROCK OR TUB AND CHILL FOR AT LEAST 30 MINUTES.
NOTE: USE ON VEGETABLES, MUFFINS, TOAST, PANCAKES OR ?
per serving:: cal, 38; fat, 2.3g; sodium, 140; cholesterol, 0
54% FAT CONTENT BY CALORIES. THIS IS ONLY ABOUT HALF THE FAT CALORIES AND
ONE THIRD THE TOTAL CALORIES OF NORMAL BUTTER OR MARGARINE. IT'S GOOD ON
TOAST OR ? BUT IS NOT SUITABLE FOR COOKING, AS IT DOES NOT CONTAIN ENOUGH
OIL.
1/2 c NON-FAT DRY MILK SOLIDS 2 tb CORN OIL
1/4 c NON DAIRY CREAMER
16 servings
USE A FORK TO BLEND ALL INGREDIENTS TOGETHER. (BLEND HOT WATER AND BUTTER
BUDS TOGETHER FIRST). BLEND IN A BLENDER ON HIGH SPEED FOR 2 MINUTES.
SPOON INTO A CROCK OR TUB AND CHILL FOR AT LEAST 30 MINUTES.
NOTE: USE ON VEGETABLES, MUFFINS, TOAST, PANCAKES OR ?
per serving:: cal, 38; fat, 2.3g; sodium, 140; cholesterol, 0
54% FAT CONTENT BY CALORIES. THIS IS ONLY ABOUT HALF THE FAT CALORIES AND
ONE THIRD THE TOTAL CALORIES OF NORMAL BUTTER OR MARGARINE. IT'S GOOD ON
TOAST OR ? BUT IS NOT SUITABLE FOR COOKING, AS IT DOES NOT CONTAIN ENOUGH
OIL.