---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Dressings, Fruits
       Yield: 12 servings
       1 tb Cornstarch;
       2 ts Dry mustard;
   1 1/2 ts Salt;
       1 c  Water;
       2 md Eggs; beaten
     1/3 c  Lemon juice; fresh
       2 tb White vinegar;
            Sugar substitute to 6 ts
   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