6 week body makeover recipe
Combine wine, onion, splenda and garlic in a small sauce pan. Heat to boiling, reduce heat and simmer for 5 minutes. Pour into bowl and let cool for at least ten minutes. Strain the wine mixture into the dry mustard in a small sauce pan (leaving the onions and garlic behind), beat until smooth. Heat slowly stirring constantly until mixture thickens. Cover and let cool. Pour into container and refrigerate. The original recipe states to refrigerate for at least two days before using but I used it right away. Freshly prepared mustard is much more pungent than mustard that is allowed to refrigerate for a few days. If you like a milder flavor please refrigerate.
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|Serving Size: 1 recipe (181g)|
|Recipe Makes: 1|
|Calories from Fat: 125 (36%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 8.2mg||0 %|
|Potassium 465.7mg||12 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 29.2g|
|Protein 12.8g||18 %|
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Calories per serving: 347
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