Author Archives: Deborah Krueger

Keto Schnitzel ala Holstein

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Keto Schnitzel ala HolsteinKeto Schnitzel ala HolsteinKeto Schnitzel ala Holstein. As we diabetics and low carbers know, wheat flour is a no no, however, we have other tricks to use and one of them is Ground Pork Rinds.  When used as a meat coating, it imparts a very pleasing beautiful golden bronze color to any veal, chicken, or pork schnitzel including this keto schnitzel ala holstein.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pork Schnitzel ala Holstein
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Ingredients
  1. 1 Lb Pork Cutlets
  2. 1 C Pork Rind Crumbs
  3. 1 Well Beaten Egg
  4. 2 T Butter
  5. 2 T Olive Oil
  6. ¼ C Capers
  7. ¼ C Lemon Juice
  8. 2 T Butter (Yeah, More Butter)
  9. 2 T Butter (Yeah, Even More Butter)
  10. 4 Eggs
  11. Salt & Pepper
Instructions
  1. Lightly salt and pepper each piece of meat, wash in beaten egg, and dredge in crumbs.
  2. Put butter and olive oil in large sauté pan and when butter just starts to turn color add cutlets. When cooked, take out of pan and plate. Return pan to lowered heat. Add lemon juice and capers. Add 2 T butter and swirl. This will thicken your sauce.
  3. In separate pan add ½ T butter and fry each egg over easy and place over cutlets.
  4. Spoon sauce over each egg topped cutlet.
  5. 4 Servings
  6. 569 Calories, 43.9g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. This dinner goes well with asparagus and hollandaise and I like it with sauerkraut.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Caramelized Walnuts

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Low Carb Caramelized Walnuts.  I don’t have the foggiest idea where I read it but somewhere I read that Swerve will caramelize.  That sounded sort of interesting so I think I ordered a one lb. package of it from Netrition because I had been wanting to try it anyway.  Well…it does caramelize and this recipe is the result but…and in light of new information regarding Oligosaccharides, I Do Not Believe this recipe is as low carb as indicated and neither should you.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, and in light of new information regarding Oligosaccharides, I Do Not believe this recipe for low carb caramelized walnuts is low carb and neither should you.

Caramelized Walnuts
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Ingredients
  1. 1 C Walnuts Large Chop
  2. ¼ C Swerve
Instructions
  1. Put ingredients in non-stick pan on medium. When Swerve begins to melt start stirring gently and constantly. This may take 4-5 minutes but do not leave it alone or it will burn. When nuts are toasty light brown pour onto a silpat or a piece of parchment paper and leave it alone to cool a bit. When you can handle them, gently break apart. (They may be sticky at this point) Let cool completely. They will not be sticky anymore-they will be light and crackly and very similar to the Cracker Jacks I ate and loved as a child.
  2. Serves: 8
  3. Serving Size: 2 T
  4. 196 Calories 2g Carbs, 1g Fiber, 1g Net Carbs
Notes
  1. The most amazing thing! When the nuts are completely cooled they are shiny, shiny, shiny, just like any other candied nut.
  2. These are really nifty.
  3. More is definitely NOT better. Do not over cook or over brown and do not add more Swerve thinking they will be sweeter. The Swerve does not soak into the nuts-it will only coat them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze

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Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze Low Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze. These are the first pictures I have done for this recipe because for many years I have purchased pork tenderloin from my local butcher shop, the pigs are only about 200-220 lbs., hence the tenderloins are only about 8-10 oz. which for me is perfect but not to slice twice, stuff, and bake.  I bit the bullet and bought a conventional tenderloin just to take pics.  I also now use Natural Directions Organic Dijon Mustard and as you can see it does not hold up as well as it is a bit thinner than Grey Poupon so the little crowns look kinda bare.  Not to worry, the taste is absolutely terrific.  I do eat this from time to time but now I just dip a bite of meat into the sauce and if you are looking for a garlicky piquant meal then this low carb pork tenderloin-dijon garlic rosemary glaze is gonna do it for you.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pork Tenderloin/Dijon Garlic Rosemary Glaze
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Ingredients
  1. 1 Large Pork Tenderloin
  2. ¼ C Dijon Mustard
  3. 3 T Allulose***
  4. 2 t Crushed Garlic***
  5. ½ t Dried Crushed Rosemary
Directions
  1. Make two scores (one left and one right of center) about ½” deep lengthwise on top of the tenderloin and spread the glaze into the furrows.
  2. Bake tenderloin in a preheated 350 degree oven for 45 minutes.
  3. Let rest 5-7 minutes and slice into ¾” medallions which should look like little crowns.
  4. Serves 2-3
  5. 296 Calories, 66.7g Protein, 18.7g Fat, 1.2g Carbs, .2g Fiber 1.0g Net Carbs
Notes
  1. I have a confession. I cook my pork to just a little under medium. I definitely want it pink in the center. If you do not then cook it 5-10 minutes longer.
  2. If you want to feed more than two-three people then a boneless center-cut pork loin is best cut for this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tartar Sauce

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Keto Tartar SauceKeto Tartar SauceKeto Tartar SauceKeto Tartar SauceKeto Tartar Sauce is such a subjective taste for everyone. This keto tartar sauce is an “original” recipe used in a seafood house I once worked in and I have always loved it.  I think the secret is once again, the grated onion.  I have made it keto with the addition of  Sugar Free Mt. Olive Sweet Relish which can be found on the Netrition website.  The original recipe started with 4 gallons of mayo so this is a real cut down.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Tartar Sauce
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Ingredients
  1. 1 C Mayonnaise
  2. ½ C Low Carb Sweet Relish***
  3. 2 T Grated Onion
  4. 2 T Lemon Juice
  5. 1 T Worcestershire Sauce
Directions
  1. Mix all ingredients and refrigerate.
  2. 12 Servings
  3. 122 Calories, .2g Protein, 13.2g Fat, 0.7g Carbs, 0,0g Fiber, 0.7g Net Carbs
Notes
  1. The grated onion is key to success here.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Rosemary Aioli

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Low Carb Rosemary AioliLow Carb Rosemary AioliThis Keto Rosemary Aioli was part of an appetizer I first served long ago and far away as part of a catered 25th wedding anniversary affair for two people.  The setting was Virginia in August, on a 60 acre farm down by their water spring surrounded by huge beautiful trees.  Now get this; it was a surprise from the husband to his wife.  How cool is that? Formally set table and I even printed fancy menus.

I had eaten the appetizer recipe many times much to my own gustatory delight, but can no longer do so because of the carb content, but the keto rosemary aioli …I have used it ever since.  It is literally good on a brick but probably best served on the side with rack of lamb, a good steak, or prime rib. This recipe is a couple places on the internet but it is so good and I use it so often that I am putting it here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Rosemary Aioli
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Ingredients
  1. ¾ C Mayo
  2. 1 T Lemon Juice
  3. 1 T Balsamic Vinegar
  4. 2 t Dijon Mustard
  5. ¾ t Dried Crushed Rosemary
  6. ½ t Crushed Garlic
Instructions
  1. Whisk all ingredients in small bowl to blend.
  2. Refrigerate for several hours to allow the flavors to marry.
  3. 8 Servings
  4. 140 Calories, 0.1g Protein, 15.2g Fat, 0.7g Carbs, 0.1g Fiber, 0.6g Net Carbs
Notes
  1. Recipe from a November 2000 Bon Appetite
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cranberry Orange Relish

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Low Carb Cranberry Orange RelishCranberry Orange RelishThis Low Carb Cranberry Orange Relish is so easy to make it’s pathetic. It is also pathetically good.  With leftovers you can make Cranberry Orange Mousse and Cranberry Orange Cream Cheese Pie. This is not just for Thanksgiving anymore. I buy bags and bags of cranberries and freeze them so we can eat it whenever we want. It is easy enough to cut this recipe in half if you don’t want so much at one time…but you will.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cranberry Orange Relish
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Ingredients
  1. 1 12 oz. bag fresh or frozen cranberries. If frozen only thaw slightly before processing.
  2. 1 Medium Honeycrisp or Granny Smith apple peeled, seeded and rough chopped
  3. 20 Drops EZ-Sweetz*** or to taste
  4. 1 T Orange Extract
  5. 1 C Water
Instructions
  1. Put cranberries and apple chunks in food processor and pulse until you have small pieces. Do not over-process. Transfer to saucepan, add water and simmer about 10-15 minutes.
  2. Add orange extract and sweetener, cool and refrigerate. Good luck eating ¼ cup-it is very easy to eat a whole lot of this stuff but hey, even ½ cup only has 7½g net carbs.
  3. 12 ¼ C Servings
  4. 21 Calories .2g Protein, 0.0g Fat, 5.2g Carbs, 1.5g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Greek Salad With Creamy Feta Dressing

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Low Carb Greek Salad With Creamy Feta DressingLow Carb Greek Salad With Creamy Feta DressingThis Low Carb Greek Salad With Creamy Feta Dressing is so good on a warm summer day.  Everything is fresh with the flavors of oregano and mint which the Greeks are so famous for.  My personal theory is:  To put anything you want into a salad so if you have your own favorite ingredients then…go for it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Greek Salad With Creamy Feta Dressing
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Dressing Ingredients
  1. ½ C Mayonnaise
  2. 2 T Olive Oil
  3. 1 T Fresh Lemon Juice
  4. 1 T Red Wine Vinegar
  5. 1 T Dried Oregano (Can Use More)
  6. 1 t Dried Mint (Can Use More)
  7. 1 t Worcestershire Sauce
  8. 1 t Crushed Garlic
  9. 1 t Dried Parsley
  10. ¼ C Crumbled Feta Cheese
  11. Salt & Freshly Ground Black Pepper
Salad Ingredients
  1. 1 C Pitted Kalamata Olives
  2. 1 C Tomato Chunks
  3. 1 C Diced Orange, Yellow Or Red Peppers (Or Mix & Match)
  4. 1 C Chopped Green Onion Tops
  5. 1 C Artichoke Hearts
  6. 1 C Cucumber
  7. 1 C Feta Cheese
  8. 1 C Diced Purple Onion
Directions
  1. Process dressing ingredients in small Cuisinart except the salt & pepper until blended and mostly smooth.
  2. Add salt & fresh pepper to taste.
  3. Refrigerate for at least 2 hours before serving.
  4. Cut salad ingredients into chunky pieces and toss with dressing.
  5. May be served with an underlayment of lettuce as a garnish but Greek salad would not generally be served with lettuce.
  6. 8 Servings
  7. 228 Calories, 3.1g Protein, 19.9g Fat, 9.5g Carbs, 1.9g Fiber, 7.6g Net Carbs
Notes
  1. If there is one thing the Greeks do it is to use oregano and mint liberally.
  2. I think it easier to let people salt and pepper their own salad as the dressing is so tasty piquant they may not need any.
  3. All ingredients listed are included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Granola

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Low Carb GranolaLow Carb Granola. About the second or third day we started eating this low carb granola with Yogurt and blueberries my husband turned to me and said “I think I could eat this every day for the rest of my life”…and so we have…almost every day. We do have a new Low Carb Warm Paleo Cereal now too.

As a mindfulness practice I hand-break my walnuts and pecans. They are more evenly sized pieces which mean fewer fines and it only takes about 20 minutes.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Granola
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Ingredients
  1. 2 C Sliced Almonds
  2. 2 C Chopped Walnuts
  3. 2 C Chopped Pecans
  4. 1 C Golden Flaxseed Meal
  5. ½ C Vanilla Whey Protein Powder
  6. 1 Cup Allulose
  7. ½ C Butter or Coconut Oil
  8. ¼ C Sugar Free Maple Syrup
  9. ½ C Water
  10. 1 T Maple Extract
  11. 14 Drops Liquid Splenda-I use EZ-Sweetz
Directions
  1. Combine all dry ingredients in large mixing bowl.
  2. Melt butter or coconut oil, add maple syrup, maple extract, water, and liquid Splenda.
  3. Pour over dry ingredients and mix well.
  4. In1/2 sheet pan lined with Silpat pad spread out granola evenly.
  5. Bake at 275 degrees for 30 minutes. Turn down oven to 260 degrees.
  6. Remove from oven, and break-up granola into large chunks. I use a bench scraper to score and cut it and then turn with a spatula.
  7. Return to oven and bake 30 minutes longer.
  8. Remove from oven, let cool until you can break up the larger chunks by hand.
  9. Return to oven, bake another 30 minutes, turn off oven, and then let cool in oven.
  10. Don’t throw away the fines, they are just as tasty as the rest of it.
  11. Store in hard-to-open container or everyone will be into this stuff.
  12. Serving Size: 3 Tablespoons
  13. Servings 40
  14. 150 Calories 4.1g Protein 11.6g Fat, 7.4g Carbs, 6g Fiber 1.4g Net Carbs
Notes
  1. You can add desiccated coconut, sugar free dried cranberries, blueberries or anything else your little heart desires and this would change the nutritionals so beware-dried fruits have had their sugars concentrated so you need to add only a few. Example: ¼ C fresh blueberries is about 4g net carbs and ¼ C dried blueberries is about 29g net carbs. Big Difference. If you do decide to add any dried fruits cut them in little pieces-the smaller the pieces, the larger the surface area and this equals more flavor.
  2. Mix seeds or nuts you like. Go crazy.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Coleslaw

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Low Carb ColeslawLow Carb Coleslaw. I have served this to-die-for low carb coleslaw to unsuspecting people who think it is the best slaw they have ever eaten-little did they know.  Great for a picnic-indoors or out. Perfect with Southern Deep Fried Chicken, and Guacamole Egg Bombs.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Coleslaw & Dressing
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Ingredients
  1. ½ C Mayo
  2. ½ C Sour Cream
  3. 1½ T White Vinegar
  4. 1½ T Lemon Juice
  5. 1 T Grated Onion
  6. 2 t Celery Seed
  7. 1 t Dry Mustard
  8. ½ t Paprika
  9. ¼ t Salt
  10. ¼ t Pepper
  11. 5 Drops EZ-Sweetz Liquid Splenda***
  12. 1 Medium To Large Head Cabbage Finely Shredded
Instructions
  1. Mix all ingredients except shredded cabbage and check for taste. If you like it sweeter, add more Splenda, 1 drop at a time.
  2. Add in cabbage and toss to coat. I use a mandoline which makes your slaw slices fine and evenly cut.
  3. This slaw will not ‘weep’ much liquid because there is very little salt and no sugar in it.
  4. Serves 8
  5. 250 Calories, 2.5g Protein, 23.3g Fat, 7.5g Carbs, 3.0g Fiber, 4.5g Net Carbs
Notes
  1. If you have a little dressing left over, it saves quite well in the refrigerator or...it makes a really good salad dressing and pairs well with avocados and tomatoes.
  2. A little tip here: To get the finest cutting, it’s best to start shredding at the top of the cabbage and work down to the core, then take out the core and then finish shredding. Don’t worry about taking the outer cabbage leaves off if they are still a bright green as they add great color. You’re going to end up with a lot of shredded cabbage but as the dressing is mixed into it, it will “shrink”.
  3. I love the piquancy of the mustard-grated onion-sweetness combination and if you don’t, then by all means adjust accordingly.
  4. I eat at least 4-5 helpings of this a week and have it in the refrigerator almost all the time during the summer.
  5. Notice I do not use slaw mix. Slaw mix has carrots in it and for anyone watching their carbs, carrots are little sugar bombs so I steer clear of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Powerhouse Muffins

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Low Carb Powerhouse MuffinsLow Carb Powerhouse Muffins. I used to make 24 of these Powerhouse Muffins everyday for a restaurant-catering company I worked for and people stood in line to get them when they were delivered.  They were so good that I adapted them to low carb-and they are still so good.  I hope you’ll agree.

 

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Powerhouse Muffins
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Put Into Large Bowl In Order
  1. 2 Small Grated Zucchini
  2. 1 Small Grated Yellow Squash
  3. 1 Grated Carrot
  4. ½ C Grated Granny Smith Apple
  5. 1 C Wheat Bran
  6. 1 C Allulose***
  7. ¾ C Almond Meal
  8. ½ C Coconut Flour
  9. ¼ C Golden Flaxseed Meal
  10. ½ t Salt
  11. ¾ t Soda
  12. 2 t Cinnamon
  13. 1 T Grated Orange Peel
  14. ½ C Desiccated Coconut
  15. ½ C Chopped Pecans
Mix
  1. 2 Eggs
  2. ½ C Melted Coconut Oil (Butter Will Work As Well)
  3. 1 T Vanilla
  4. 1 T Orange Extract
  5. 2 T Molasses
  6. ⅓ C Allulose***
Instructions
  1. Pour wet ingredients over dry ingredients and toss until just mixed.
  2. Spray a non-stick medium size muffin pan. I use a USA Crown Muffin Pan-It is the absolute perfect size for all kinds of muffins.
  3. Use a heaping, and I do mean heaping size #16 Scoop. This is a ¼ cup scoop but if you try to use a ¼ cup it will not be enough to fill the muffin-hole space and you will have extra batter-not good.
  4. Bake at 325 degrees 30 minutes then let rest 10-15 minutes on counter. They need to set and if not, the top may come off...and you'll have to gasp...eat it.
  5. Gently take out of pan.
  6. These are terrific slathered with butter for breakfast.
  7. 12 Super Healthy Medium Size Muffins
  8. 260 Calories, 6.3 Protein, 18.4g Fat, 17.4g Carbs, 8.5g Fiber, 8.9g net carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Porcini Dust

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Porcini DustPorcini Dust.  I have been making and using Porcini Dust for over 25 years (long before Amazon ever existed) and it is the most ridiculously easy-to-make and best stuff I have ever cooked with.  Restaurant customers had no idea what the flavor was but boy oh boy they sure knew they liked it.  You will need a spice grinder to make it but if you don’t have a grinder you can actually order a 12 oz. jar of it for $18.00 at http://www.amazon.com/Porcini-Powder-12-Jar-Each/dp/B000RHUYC0 and $18.00 seems like a pretty good price to me assuming it is the same quality mushrooms that I use.   I can assure you it will last a long time as you only need a little at a time.  So no recipe card here, just information.

Porcini DustThese are the mushrooms I use and can be purchased at Pistol River Porcini Dust  In fact they have many different dried mushrooms available.  I also use their dried shiitakes and best of all, for me, they are an Oregon company.

This “dust” is used as an ingredient in many of my recipes.

 

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Keto Blue Cheese Dressing

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Low Carb Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese Dressing.  Who doesn’t love a Classic Keto Blue Cheese Dressing?  We eat this on salads, with Zero Carb Buffalo Wings, and of course dip celery sticks into it. Fabulous with Beef & Blue Cheese Parmesan Bake This recipe is from an old friend’s self-published book entitled Cooking With Anne.  Anne and I have served many wonderful dinner parties together and I used to make it by the gallon in the restaurant. Anne’s recipe is by far the best I have made.  It is absolutely spot on.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Blue Cheese Dressing
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Ingredients
  1. ½ C Sour Cream
  2. ½ C Mayonnaise
  3. 2 T Lemon Juice
  4. ½ t Salt
  5. ¼ t Garlic Powder
  6. ¼ t Celery Salt
  7. ¼ t Pepper
  8. ¼ t Paprika
  9. 4 oz Good Quality Roquefort Cheese
Directions
  1. Put cheese into a metal bowl and on low heat melt it about halfway. You want to still have chunks.
  2. Mix all other ingredients and when cheese is finished blend in gently.
  3. Refrigerate.
  4. 8 Servings
  5. 175 Calories, 3.5g Protein, 17.4g Fat, 1.2g Carbs, 0g Fiber, 1.2g Net Carbs
Notes
  1. About all I can say is this dressing is the best I have ever made and I have made plenty a gallon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/