Total Time
19mins
Prep 15 mins
Cook 4 mins

This lighter version of the popular and yummy salad dressing uses Splenda and reduced-fat mayo. I got it from the Splenda website.

Ingredients Nutrition

Directions

  1. Pour half of the buttermilk into a small saucepan. Add the cornstarch and stir well, using a wire whisk. Stir until the cornstarch is fully incorporated and there are no lumps. Cook over medium heat until thickened and bubbling (about 3-4 minutes). Remove from heat.
  2. Pour buttermilk mixture into a medium bowl. Add remaining buttermilk, sweetener, mustard, reduced-fat mayonnaise and salt. Stir well. Add poppy seeds and stir well. Cover and refrigerate at least one hour or until ready to use.

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