Marshmallow Cream Nog

• 4 c. skim milk
• 1/2 c. marshmallow cream
• 3 Tbsp. sugar
• 1 (4-inch) piece vanilla bean, split lengthwise
• 1 2/3 c. egg substitute
• 1/2 c. bourbon
• 1/2 tsp. freshly grated nutmeg
• 2 c. vanilla ice milk, softened

1. Combine first 4 ingredients.
2. Cook over medium to low heat until marshmallow cream melts.
3. Gradually stir 1/4 of hot mixture into egg substitute.
4. Add remaining hot mixture, stirring constantly until mixture thickens (1 or 2 minutes).
5. Remove from heat.
6. Stir in bourbon and 1/2 teaspoon nutmeg.
7. Let cool.
8. Chill for 3 hours.
9. Remove vanilla bean and discard.
10. Stir in ice milk just before serving.
11. Sprinkle with nutmeg, if desired.
12. Makes 16 (1/2 cup) servings.
13. Contains 113 calories, fat 0.9 g, saturated fat 0.5 g and cholesterol 4 mg.

milk, marshmallow cream, sugar, vanilla bean, egg substitute, bourbon, freshly grated nutmeg, vanilla ice milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361445 (may not work)