Recipe - Egg Nog Sourdough Bread

4 cup Skim milk
1 cup Egg beaters
One fourth cup Sugar or
6 pack Equal
One half cup Pudding mix; instant vanilla
or
3 tablespoon Sugarfree instant vanilla
pudding mix
2 teaspoon Vanilla extract
One half teaspoon Ground nutmeg

Place all of the ingredients in a blender I used 1 One half t vanilla One half t
rum extract and One half t brandy extract), and blend for 3060 seconds, or
until smooth. Chill for several hours. Shake or stir eggnog well to blend
before serving. Serve in glasses or mugs with an additional sprinkle of
nutmeg.

NOTES : I just made some today and it is the best lowfat eggnog I have ever
had it is even thick! This richtasting version has none of the fat of
regular eggnog.
Posted to BakeryShoppe Digest V1 #448 by "Terry Van Kirk"
tvankirk@pacbell.net on Dec 11, 1997