Vanessa
12-12-2000, 11:27 PM
REDUCED FAT EGGNOG
1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
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; 6G Prot.; 0.2G Fat; 29G Carb.; 2MG Chol; 96 Mg So.; 0 Fiber
1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
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; 6G Prot.; 0.2G Fat; 29G Carb.; 2MG Chol; 96 Mg So.; 0 Fiber