Title: Skim milk mayonnaise
 Categories: Salads, Sauces, Dressings
      Yield: 16 Servings
 
  1 1/2 ts Granulated gelatin
    1/4 c  Cold water
  1 1/2 c  Skim milk
      2 ea Medium egg yolks, beaten
  1 1/2 ts Dry mustard
      1 ts Salt (omit for low sodium di
    1/4 ts Paprika
    1/4 c  White vinegar
      3 ts Sugar
 
  Soak gelatin in cold water; set aside.  Scald milk in the top of a
  double boiler.  Slowly pour over beaten egg yolks, stirring
  constantly to prevent curdling.  Return egg-milk mixture to the top
  of the double boiler and add mustard, salt, and paprika.  Cook over
  simmering water, stirring continually until mixture is thick enough
  to coat the spoon. Remove from heat.  Add vinegar, gelatin, and
  sweetener; blend well.  Pour into a pint jar; cover and chill.  Stir
  before using.  Values per serving: CHO 1 gm., PRO 1 gm., FAT 1 gm.,
  Calories 16, Sodium 146 mg. with salt. Food Exchange per serving:  Up
  to 2 TBSP may be considered "free."