Low-fat Eggnog (ovo-lacto) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
4: Egg whites,
1/3 cup: Water,
1/4 tsp: Cream of tartar,
4 cup: Skim milk,
2 tsp: Vanilla extract,
1/2: 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@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.
Source from luhu.jp
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@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.
Source from luhu.jp