Italian Salad Dressing

• 2/3 cup water
• 1 1/2 Tbsp. dry pectin
• 1/2 cup white vinegar
• 1/4 cup corn syrup
• 1 1/4 tsp. salt
• 1 tsp. Lemon juice
• 1/2 tsp. Minced garlic (1 clove)
• 1/4 tsp. Dried parsley flakes
• pinch of dried oregano
• pinch of crushed red pepper flakes
• 1/4 cup egg substitute
• 2 3/4 Tbsp. Grated Romano cheese

1. In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.
2. You can get dry pectin in the canning section of the grocery store.
3. Add the remaining ingredients, except for the Romano cheese, and place the pan over medium heat.
4. Stir often until the mixture begins to boil, then remove the pan from the heat.
5. Cool for about 10 minutes.
6. Stir in the Romano cheese in to the thickened mixture.
7. Allow the mixture to cool thoroughly, then pour it into a sealed container and chill for at least 2 hours.
8. Makes 1 1/3 cups.

water, pectin, white vinegar, corn syrup, salt, lemon juice, garlic, parsley flakes, oregano, red pepper, egg substitute, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80558 (may not work)