* Exported from MasterCook *

RASPBERRY MAYONNAISE

Recipe By :xoxoshelby@aol.com
Serving Size : 8 Preparation Time :0:10
Categories : 0-5G Low Carb new
Sauces Dressings All Purpose

Amount Measure Ingredient -- Preparation Method
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1/4 cup egg whites
4 tbsp fresh raspberries -- about 12
2 tsp lemon juice
1 tbsp splenda
1 cup olive oil

Add the egg whites, lemon juice, sugar and raspberries to the canister of a food processor, then pulse a few times to combine. Run the blender on high speed as you pour in the olive oil in a thin stream, then close the top of the canister and allow the blender to run for another two minutes or so, until the mixture is smooth and somewhat stiff. (You may want to stop midway and use a rubber scraper to push mayonnaise down off sides of the canister.)Note: You may be able to find good seedless raspberries; if the raspberries have a lot of seeds, push them through a strainer, capturing the juice and flesh in a bowl, before adding them to the egg whites.



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Per Serving (excluding unknown items): 245 Calories; 27g Fat (97.3% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 5 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0

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