Low-Fat Eggnog
1 c Sugar
4 Egg whites
1/3 c Water
1/4 ts Cream of tartar
4 c Skim milk
2 ts Vanilla extract
1/2 c Brandy or rum; up to 1 c
Nutmeg
Combine sugar, egg whites, water and cream of tartar in a large
not-aluminum metal bowl; whisk to blend. Set bowl over a pan of
simmering water, taking care that the bowl does not touch the water.
Beat with an electric mixer on medium about 10 minutes, until mixture
registers 140 degrees on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove from heat and beat
until mixture has cooled slightly.
Pour milk and vanilla into another large bowl. Add egg white mixture
and brandy or rum; combine gently with a whisk. Serve well-chilled
and dusted with Nutmeg. (Nog will separate when standing, but is
easily recombined by whisking.)
Serves 8
Per serving: 176 CAL; 6 g Prot.; 0.2 g Fat; 29 G Carbs;
2 mg Chol; 96 mg Sod.; 0 Fiber. Ovo-Lacto
From:
[email protected] (Julia Stone)
Date: Mon, 14 Nov 94 08:12:43 EST
I found this recipe in the December '94 Vegetarian Times!
Enjoy!
