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1 1/2 ts granulated gelatin 1 ts salt (omit for low sodium di
1/4 c cold water 1/4 ts paprika
1 1/2 c skim milk 1/4 c white vinegar
2 ea medium egg yolks, beaten 3 ts sugar
1 1/2 ts dry mustard
16 servings
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."
1/4 c cold water 1/4 ts paprika
1 1/2 c skim milk 1/4 c white vinegar
2 ea medium egg yolks, beaten 3 ts sugar
1 1/2 ts dry mustard
16 servings
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."
