Recipe - Lemon Mayonnaise

1 tablespoon Cornstarch;
2 teaspoon Dry mustard;
1 One half teaspoon Salt;
1 cup Water;
2 md Eggs; beaten
1/3 cup Lemon juice; fresh
2 tablespoon White vinegar;
Sugar substitute to 6 ts
Sugar;

For fruit, chicken, or seafood salads. Combine cornstarch, mustard,
and salt in the top of a double boiler. Combine water and beaten
eggs. Slowly add to cornstrch mixture, stirring constantly, until
smooth. Cook over simmering water for 5 minutes, stirring
constantly. Very slowly stir in the lemon and vinegar. Continue
cooking and stirring over simmering water for 10 more minutes.
Remove from heat. Add the sweetener; mix well. Pour into a pint jar,
cover, and store in frefrigerator. Stir well before each use.

Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
"FREE" CAL: 20; CHO: 2g; PRO: 1g; FAT: 1g; SOD: 256; Lowsodium
diet: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought the you and yours via Nancy O'Brion and her
Meal Master

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