| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Digest, Nov., Fatfree | 8 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 4 | Egg whites | |
| 1/3 | c | Water |
| 1/4 | ts | Cream of tartar |
| 4 | c | Skim milk |
| 2 | ts | Vanilla extract |
| 1/2 | To 1 cup brandy or rum | |
| x | Nutmeg |
INSTRUCTIONS
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 [email protected] (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, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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