MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon Mayonnaise
  Categories: Diabetic, Dressings, Fruits
       Yield: 12 servings
  
       1 tb Cornstarch;                       1/3 c  Lemon juice; fresh
       2 ts Dry mustard;                        2 tb White vinegar;
   1 1/2 ts Salt;                                    Sugar substitute to 6 ts
       1 c  Water;                                   Sugar;
       2 md Eggs; beaten                   
  
   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;  Low-sodium
   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
  
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