TANGY MUSTARD SAUCE

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TANGY MUSTARD SAUCE

Yield: 8 servings (1 tablespoon per serving)

Source: " The Diabetes Snack Munch Nibble Nosh Book "

Info:

http://diabeticgourmet.com/book_archive/details/1.shtml

INGREDIENTS

- 1 tablespoon packed brown sugar

- 1 teaspoon dry mustard

- 1 tablespoon cider vinegar

- 1 tablespoon hot water

- 1/4 cup fat-free sour cream

- 2 tablespoons reduced-fat mayonnaise

DIRECTIONS

In a small microwave-safe bowl, combine the sugar and

mustard. Stir to mix well. Stir in the vinegar and water.

Cover with wax paper and microwave on high power for

1 minute, or until the flavors are well-blended.

Stir and cool slightly. Whisk in the sour cream and

mayonnaise. Serve immediately, or cover and refrigerate

several hours before serving. The sauce will keep in the

refrigerator 4 to 5 days. Stir before serving.

Nutritional Information Per Serving (1 tablespoon):

Calories: 26, Fat: 1 g, Cholesterol: 2 mg, Sodium: 38 mg,

Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 1 g

Diabetic Exchanges: 1 Fat

RECIPE FROM THE ARCHIVE:

Hot and Sour Soup

http://diabeticgourmet.com/recipes/html/92.shtml

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