Yield: 20 Servings
|4.00 \N||Egg whites|
|1.00 \N||Fifth dry white wine|
|½ cup||Fresh lemon juice|
|1.00 tablespoon||Lemon rind; grated|
|1.00 \N||Nutmeg; freshly grated|
Beat egg whites until stiff and set aside. Combine wine, lemon juice, zest and honey in a large saucepan. Heat, stirring, until warm, then slowly add milk and cream. Continue to heat and stir until mixture is frothy; remove from heat. Fold in egg whites and serve in mugs with a sprinkling of nutmeg on top.
Per Serving: 190 calories, 5 g protein, 20 g carbohydrate, 8 g fat, 5 g saturated fat, 28 mg cholesterol, 68 mg sodium, no fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA