Recipe - Low-Fat Eggnog (Ovo-Lacto)

1 cup Sugar
4 Egg whites
1/3 cup Water
One fourth teaspoon Cream of tartar
4 cup Skim milk
2 teaspoon Vanilla extract
One half To 1 cup brandy or rum
x Nutmeg

Combine sugar, egg whites, water and cream of tartar in a large
notaluminum 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 wellchilled 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. OVOLACTO

Posted by mjs0217@PEBBLES.CS.NYU.EDU (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@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip