Low-fat eggnog (ovo-lacto)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 4 | Egg whites | |
| ⅓ | cup | Water |
| ¼ | teaspoon | Cream of tartar |
| 4 | cups | Skim milk |
| 2 | teaspoons | Vanilla extract |
| ½ | To 1 cup brandy or rum | |
| x | Nutmeg | |
Directions
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 degress 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 I found this recipe in the December '94 Vegetarian Times! Enjoy! Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.; 2MG CHOL; 96 MG SOD.; 0 FIBER. OVO-LACTO
Posted by m-js0217@... (Julia Stone) to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.