Recipe - Buttermilk Mayonnaise

One half teaspoon Granulated gelatin
1 tablespoon Cold water
One half teaspoon Dry mustard;
One fourth teaspoon Salt
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 tablespoon cold water. Dissolve over hot water. Mix
together mustard, salt, pepper, and 1 tablespoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip