Instructions: Combine broth and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Gradually add hot broth mixture to egg yolks; stir constantly with a whisk. Return broth mixture to pan; cook over medium-low heat 15 minutes or until thermometer registers 160F. Pour into a bowl; stir in parsley and remaining ingredients. Cover and chill.

Serve with steamed fresh vegetables such as artichokes, carrots, and potatoes, if desired.

Yield: 1 1/3 cups (serving size: 1 tablespoon).

WW- 1 point.

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