Low-Fat Celery Seed Dressing

• 12 cup vegetable oil
• 34 cup cider vinegar
• 1 12 cups Splenda sugar substitute
• 3 tablespoons dry onion flakes
• 3 teaspoons dry mustard
• 3 teaspoons paprika
• 3 teaspoons celery seeds
• 3 teaspoons salt
• 12 cup water
• 1 tablespoon low-sodium vegetable bouillon granules
• 1 cup boiling water
• 2 teaspoons cornstarch
• 1 tablespoon cornstarch
• 1 cup fat free chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon cornstarch

1. To make the vegetable broth oil substitute:
2. Bring a cup of water to boil, add the broth powder and mix well.
3. Reserve 2 tablespoons of the broth and set aside.
4. Off heat, add 1 tablespoon of cornstarch to the veg broth, stirring quickly so the cornstarch dissolves.
5. Take 2 teaspoons of cornstarch and add to the reserved veg broth, stirring quickly.
6. Back on heat, stir in the new cornstarch broth mixture to make a gel.
7. Let cool in fridge.
8. (This makes it into a sort of paste).
9. To make the chicken broth oil substitute, repeat steps 3-7.
10. The chicken broth mixture isn't as thick and pasty.
11. Once the broth is cool, add all the ingredients and blend in a blender.
12. The consistency isn't as thick as the original, but it's not as bad as just using water instead of oil.
13. The consistency without the water is much better, but the taste wasn't quite on.
14. I know it seems like a lot steps - if you want to choose just the chicken broth mixture instead of both the chicken and veg broth or vice versa, I'm sure it would be fine, I was just trying to find the best taste!
15. Like I said -- still working on it!

vegetable oil, cider vinegar, splenda sugar, onion flakes, dry mustard, paprika, celery seeds, salt, water, vegetable bouillon granules, boiling water, cornstarch, cornstarch, chicken broth, cornstarch, cornstarch

Taken from www.food.com/recipe/low-fat-celery-seed-dressing-308688 (may not work)